Barbecue Shrimp Po'Boy

Staff Writer
Barbecue Shrimp Po'Boy
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
1204
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.

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.

Nutritional Facts

Total Fat
71g
100%
Sugar
12g
N/A
Saturated Fat
25g
100%
Cholesterol
529mg
100%
Protein
74g
100%
Carbs
66g
22%
Vitamin A
414µg
46%
Vitamin B12
4µg
73%
Vitamin B6
1mg
61%
Vitamin C
54mg
90%
Vitamin D
1µg
N/A
Vitamin E
8mg
41%
Vitamin K
29µg
37%
Calcium
371mg
37%
Fiber
8g
31%
Folate (food)
163µg
N/A
Folate equivalent (total)
195µg
49%
Folic acid
19µg
N/A
Iron
7mg
40%
Magnesium
163mg
41%
Monounsaturated
30g
N/A
Niacin (B3)
17mg
87%
Phosphorus
1205mg
100%
Polyunsaturated
12g
N/A
Potassium
1176mg
34%
Riboflavin (B2)
0.5mg
29%
Sodium
3223mg
100%
Thiamin (B1)
0.9mg
58.3%
Trans
0.6g
N/A
Zinc
6mg
42%