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.

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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.

Nutrition

Calories per serving:

702 kcal

Daily value:

35%

Servings:

4
  • Carbohydrate, by difference 102 g
  • Protein 31 g
  • Total lipid (fat) 22 g
  • Vitamin A, IU 3405 IU
  • Vitamin A, RAE 294 µg
  • Vitamin B-12 3 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 22 mg
  • Vitamin D 8 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 55 µg
  • Alanine 1 g
  • Arginine 2 g
  • Ash 4 g
  • Aspartic acid 2 g
  • Betaine 22 mg
  • Calcium, Ca 174 mg
  • Carotene, beta 453 µg
  • Cholesterol 87 mg
  • Choline, total 91 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 79 µg
  • Fatty acids, total monounsaturated 11 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 7 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 8 g
  • Folate, DFE 42 µg
  • Folate, food 82 µg
  • Folate, total 83 µg
  • Glutamic acid 4 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 10 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lutein + zeaxanthin 242 µg
  • Luteolin 2 mg
  • Lycopene 3 µg
  • Lysine 2 g
  • Magnesium, Mg 89 mg
  • Manganese, Mn 1 mg
  • Methionine 1 g
  • Niacin 8 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 376 mg
  • Phytosterols 10 mg
  • Potassium, K 1062 mg
  • Proline 1 g
  • Retinol 4 µg
  • Riboflavin 1 mg
  • Selenium, Se 29 µg
  • Serine 1 g
  • Sodium, Na 568 mg
  • Sugars, total 20 g
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Water 413 g
  • Zinc, Zn 11 mg
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