Barbecue Shrimp Po'Boy

Barbecue Shrimp Po'Boy
Staff Writer
Barbecue Shrimp Po'Boy

Stuart Reb Donald

Barbecue Shrimp Po'Boy

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
Servings
586
Calories Per Serving
Deliver Ingredients

Ingredients

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

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.

Nutritional Facts

Total Fat
23g
33%
Sugar
5g
6%
Saturated Fat
7g
29%
Cholesterol
118mg
39%
Carbohydrate, by difference
63g
48%
Protein
37g
80%
Vitamin A, RAE
149µg
21%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
39mg
52%
Vitamin K (phylloquinone)
61µg
68%
Calcium, Ca
173mg
17%
Choline, total
116mg
27%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
45µg
11%
Iron, Fe
10mg
56%
Magnesium, Mg
82mg
26%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
2mg
40%
Phosphorus, P
369mg
53%
Selenium, Se
35µg
64%
Sodium, Na
348mg
23%
Water
401g
15%
Zinc, Zn
13mg
100%

Barbecue Shrimp Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Barbecue Shrimp Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.