Barbecue Shrimp Po'Boy

Barbecue Shrimp Po'Boy
Stuart Reb Donald


For the barbecue seasoning

  • 1 1/2 Tablespoon  smoked paprika
  • 1 Tablespoon  salt
  • 1 Tablespoon  garlic powder
  • 1 Teaspoon  white pepper
  • 1 Teaspoon  black pepper
  • 1 Teaspoon  onion powder
  • 1 Teaspoon  cayenne
  • 1 Teaspoon  dried oregano
  • 2 Teaspoons  dried thyme

For the Maque Choux relish

  • 1/2 Cup  whole kernel corn
  • 1 Cup  cherry tomatoes
  • bell pepper, diced
  • 1 Tablespoon  fresh thyme leaves
  • 2 Tablespoons  olive oil
  • 1 Tablespoon  bacon fat
  • 1 Tablespoon  balsamic vinegar

For the po'boy

  • 1 Pound  bacon, cut into lardons
  •   2-4 tablespoons butter
  • 1 Tablespoon  Worcestershire sauce
  •   Juice of 1/2 lemon
  • 3 Pounds  shrimp, heads and shells removed
  •   Four 8-inch French bread loaves or other hoagie-style bread, toasted

Funny thing about New Orleans' famed barbecue shrimp — it doesn't fit any definition of barbecue. There's no smoke, no open flame, and no tangy red sauce. Nope, barbecue shrimp is a dish that is usually sautéed or baked in butter and served with French bread for sopping. Here's my take — first I render lardons of bacon to use the fat with butter to add a smokiness to the sauté. Next I'm using that same loaf of French bread to turn it into another New Orleans standard — a po'boy. But I'm not done turning a Big Easy vittle on its head. To top my sandwich I took the old Cajun braised vegetable side dish Maque Choux and turned it into a relish. Finally, a garnish of bacon bits adds crunch and still more smoky goodness.

Click here to see Mardi Gras: The Feast Before the Fast.


For the barbecue seasoning

In a small bowl, combine all of the ingredients together and set aside.

For the Maque Choux relish

In a bowl, toss together all of the ingredients and refrigerate for at least 1 hour.

For the po'boy

Line a plate with paper towels. In a large skillet, render the bacon lardons over low heat to make crispy bacon bits. Drain the bacon bits on the paper towels and remove all but about 2 tablespoons bacon fat.

Add the butter to the bacon fat and melt over medium heat. Add the Worcestershire sauce and lemon juice to the pan. Coat the shrimp liberally with the barbecue seasoning and sauté in the butter-fat mixture just until the shrimp are done, about 5-10 minutes.

Evenly distribute the shrimp equally in each of the loaves, spoon on a little of the relish, and top with bacon bits.


Calories per serving:

1,638 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Alcohol Free

Daily value:



  • Fat 291g 448%
  • Carbs 501g 167%
  • Saturated 99g 497%
  • Fiber 50g 202%
  • Trans 2g
  • Sugars 78g
  • Monounsaturated 120g
  • Polyunsaturated 51g
  • Protein 490g 979%
  • Cholesterol 2,975mg 992%
  • Sodium 16,277mg 678%
  • Calcium 2,359mg 236%
  • Magnesium 1,101mg 275%
  • Potassium 7,498mg 214%
  • Iron 50mg 275%
  • Zinc 40mg 270%
  • Phosphorus 5,474mg 782%
  • Vitamin A 898µg 100%
  • Vitamin C 204mg 340%
  • Thiamin (B1) 5mg 356%
  • Riboflavin (B2) 3mg 179%
  • Niacin (B3) 74mg 368%
  • Vitamin B6 3mg 162%
  • Folic Acid (B9) 898µg 224%
  • Vitamin B12 2µg 39%
  • Vitamin D 3µg 1%
  • Vitamin E 15mg 77%
  • Vitamin K 135µg 169%
See detailed nutritional info Have a question about nutritional data? Let us know.
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