I have another recipe on my website for BBQ Shrimp. The last time we were in New Orleans at Pascale Manale’s, I discovered that they have a BBQ Shrimp Po-Boy, which is essentially the same dish, but the shrimp are already peeled and stuffed into the po-boy bread and drowned in the delicious juices. They took all of the work out of the original BBQ shrimp and made it just as delicious!

A BBQ Shrimp Po-Boy has a crusty French bread loaf that is stuffed with juicy, plump Louisiana Gulf shrimp that has been cooked in lemon, butter, garlic, black pepper, Worcestershire and other spices. With this recipe you can bring all that is good and wonderful about New Orleans straight into your kitchen!

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BBQ Shrimp Po-Boy

5 from 1 vote

Recipe by Flip Flop Foodies Course: Sandwiches

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 (36-inch) loaves 2 French bread

• 1 1/2 lbs 1 1/2 small raw shrimp, peeled and deveined

• Barbecue Shrimp Sauce

• 1 1/2 lb 1 1/2 butter

• 3 3 lemons

• 12 cloves 12 garlic, peeled

• 1 tbsp 1 black pepper

• 1 tbsp 1 white pepper

• 1 tbsp 1 cayenne pepper

• 1 tbsp 1 sweet Hungarian paprika

• 1 1/2 tbsp 1 1/2 salt

• 1/2 tsp 1/2 celery seed

• 1 tsp 1 dried mustard

• 1/4 tsp 1/4 ground ginger

• 6 whole pods 6 coriander, crushed

• 4 4 bay leaves

• 3 tbsp 3 Worcestershire sauce

Directions

• Cut each French bread loaf in half crosswise, resulting in 4 (18-inch) loaves. Keep the round ends intact. Warm the 4 half-loaves until just crusty.
• Barbecue Shrimp Sauce:
• Melt butter in a saucepan. Peel wide strips of skin from lemons. Juice the lemons and discard the remaining fruit. Add peel strips and juice to melted butter. Add all remaining ingredients and bring to a boil. Remove from heat immediately. 
• While the bread is warming, add shrimp to the Barbecue Shrimp sauce, cooking gently until shrimp are firm and just cooked (5 minutes or less). Using the handle of wooden spoon and working from the open end of the bread, make a cavity down the center of each bread half, still keeping the round end intact. Ladle in Barbecue shrimp and sauce. Serve with extra sauce for dipping.

Notes

• The BBQ Shrimp Sauce recipe will yield 3 cups of sauce. For this recipe you only need 1 cup.

Inspired by Pascal’s Manale