Barbecue Shrimp Po'Boy Recipe


Nutrition

Cal/Serving: 1,354
Daily Value: 68%
Servings: 4

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Alcohol-Free
Fat78g121%
Saturated27g133%
Trans0g0%
Carbs126g42%
Fiber13g52%
Sugars19g0%
Protein39g78%
Cholesterol103mg34%
Sodium3910mg163%
Calcium364mg36%
Magnesium145mg36%
Potassium1016mg29%
Iron11mg60%
Zinc5mg30%
Phosphorus621mg89%
Vitamin A3091IU62%
Vitamin C51mg85%
Thiamin (B1)1mg97%
Riboflavin (B2)1mg48%
Niacin (B3)19mg94%
Vitamin B61mg36%
Folic Acid (B9)227µg57%
Vitamin B121µg13%
Vitamin D2µg1%
Vitamin E4mg18%
Vitamin K34µg42%
Fatty acids, total monounsaturated33g0%
Fatty acids, total polyunsaturated11g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Stuart Reb Donald


Barbecue Shrimp Po'Boy
Stuart Reb Donald

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.

4.5
Ratings4

INGREDIENTS

For the barbecue seasoning :

  • 1 1/2 tablespoons 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
  • 1 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

DIRECTIONS

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.

Recipe Details

Servings: 4
Cuisine: American

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