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
1618
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
  • 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.

Nutritional Facts

Total Fat
137g
100%
Sugar
9g
10%
Saturated Fat
54g
100%
Cholesterol
115mg
38%
Carbohydrate, by difference
97g
75%
Protein
10g
22%
Vitamin A, RAE
120µg
17%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
54µg
60%
Calcium, Ca
169mg
17%
Choline, total
55mg
13%
Fiber, total dietary
11g
44%
Folate, total
37µg
9%
Iron, Fe
8mg
44%
Magnesium, Mg
48mg
15%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
90mg
13%
Selenium, Se
2µg
4%
Sodium, Na
376mg
25%
Vitamin D (D2 + D3)
3µg
20%
Water
323g
12%
Zinc, Zn
1mg
13%

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.