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Barbecue Shrimp Po'Boy

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. 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.

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

Group Camping: BBQ Shrimp Po’ Boy

If you grow up in the south you not only know what a Po’ Boy is, you know just how delicious they are. But for some they’ve never even heard of a Po’ Boy sandwich let alone eaten one. That can change with this easy to make BBQ Shrimp Po’ Boy. When you’re cooking for a group, especially when camping, you want it to be good but lets face it you really just want it to be quick.

We’ve always enjoyed making unique meals at the campsite. Cooking outdoors is fun so don’t just make a plain hot dog (you should make some of these outrageous hot dogs). These BBQ Shrimp Po’Boy sandwiches are unique, delicious and fun to make over a campfire. There is certainly some prep work to them and we always try to get as much done in the comfort of our home so that we aren’t working away all day at the campsite. I’d definitely recommend getting the remoulade done at home and keeping it in a container. Chopping the herbs at home and mixing together the dry ingredients certainly makes life easier. We tend to cook the shrimp at the campsite – either over the campfire on the grate or on a camp stove.

We originally found this recipe over at Serious Eats and was a little skeptical about making it, especially when camping. I wasn’t quite sure how my family would react or how it would do being cooked outdoors. But I have to say I only had to make a few changes and it turned out fantastic!


Shrimp Po'boys

Recipe from the Tasting Table Test Kitchen

Yield: 2 sandwiches

Prep Time: 20 minutes, plus marinating time

Cook Time: 10 minutes

Total Time: 30 minutes, plus marinating time

Ingredients

1 pound medium peeled and deveined shrimp

1 tablespoon kosher salt, plus more to taste

½ teaspoon freshly ground black pepper

Two 10-inch po'boy rolls or French hero rolls, halved lengthwise

1 beefsteak tomato, thinly sliced

2 tablespoons thinly sliced cornichons, for garnish

Directions

1. In a medium bowl, toss the shrimp in the buttermilk, 2 tablespoons of the hot sauce and ½ tablespoon of the salt. Cover with plastic wrap and refrigerate for 1 hour.

2. Meanwhile, in another medium bowl, whisk together the remaining ½ tablespoon of salt with the flour, cornmeal, cayenne, oregano, thyme, garlic powder and pepper, and set aside.

3. In a small bowl, whisk together the remaining 2 tablespoons of the hot sauce with the mayonnaise until smooth, and set aside.

4. In a medium Dutch oven, heat 2 inches of oil to 350° and line a plate with paper towels. Drain the shrimp well before tossing them in the flour mixture to coat well.

5. Working in batches, fry the shrimp until golden brown and cooked through, 1 minute. Using a metal spider, transfer the shrimp to the prepared plate to drain, immediately seasoning with salt. Let the oil return to temperature between batches.

6. Spread the mayonnaise mixture on both halves of the rolls. On the bottom halves, divide the fried shrimp, top with the sliced tomatoes, shredded lettuce and sliced cornichons. Affix the top halves, then slice in half and serve.


New Orleans Style Barbecue Shrimp

Season shrimp with ½ of Creole Seafood Seasoning and lightly toss.

Preheat a large skillet over high heat, put the oil in the pan, and heat until the oil begins to smoke. Place garlic and rosemary in pan and stir to brown garlic. Be very careful not to burn.

Add shrimp and carefully stir.

Add Worcestershire, hot sauce, lemon juice and lemon quarters.

Deglaze with beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan. Allow shrimp to cook 2 to 2 ½ minutes (timing will depend on size) and add remaining Seafood Seasoning and salt and pepper to taste. When shrimp are finished cooking, the liquid will have a sauce consistency. Reduce heat to medium high and add butter. Sauté until butter is emulsified and sauce is thick. Adjust seasoning. Remove lemon quarters. Serve with French bread, lots of napkins, and fingerbowls. Garnish each serving with a lemon piece.

Note: You need to have head-on shrimp because the fat content in the body is what gives this dish some of its flavor. Make sure the shrimp are fresh. Check color, smell, and attachment of head and legs. Because of the weight of the head and shells, one pound yields only about 8 oz. of meat. This dish is cooked very fast, so preparation is key. It is critical that the garlic is not burned while cooking the shrimp.


Shrimp Po’ Boy

My all-time FAVORITE sandwich is the shrimp Po’ Boy! Our favorite restaurant in town is Cajun and I always order the fried shrimp Po’ Boy. I mean always. I have absolutely never ordered any other entree. If someone else at the table orders something different I try it but refuse to order different for myself.

Do you have a restaurant favorite entree? Somewhere you refuse to order anything but your go-to dish?

Actually, if we go to another restaurant that also serves fried shrimp Po’ Boys that’s what I usually order too. Unless I feel like the place couldn’t measure up. Which is usually the case.

Shrimp Po’ Boy

This dish was another we tried in our new, ever dreaded deep dryer.

I have to confess and say this shrimp Po’ Boy was better than our favorite restaurant’s sandwich. Ok, I said it. I can’t believe I just admitted that to you.

Simple and quick to prepare plus absolutely mouth-watering. How can you go wrong? Prepare the sauce and refrigerate while preparing the shrimp and toppings.

Peel, devein, and rinse the shrimp. Mix buttermilk and creole seasoning in a medium bowl, add the shrimp, and set aside.

In another bowl whisk the cornmeal, flour, creole seasoning, and pepper.

Preheat the oil in a deep fryer or large pot to 350 degrees F.

Remove a few shrimp from the buttermilk, toss in the dry mixture and shake off excess. Do this in batches until all the shrimp are coated.

Serve our Jalapeno Hushpuppies on the side!

Deep fry the shrimp for 2 to 3 minutes until golden brown. Remove from oil and drain on paper towels.

Assemble the Po’ Boys on French bread top with shredded lettuce, tomato, and prepared remoulade sauce.

I promise this is one of the best shrimp Po’ Boy sandwiches you will ever eat. Really, I swear on this one! We are still talking about them and are planning another Deep Fry Fest.


The BBQ Shrimp Po-Boy

This dish is a Dickie Brennan staple at Bourbon House.

Dickie Brennan’s Barbecue Shrimp Po-Boy has become a French Quarter Fest staple over the years in New Orleans. Festival-goers usually brave long lines to get a bite of the dish from the popular Jackson Square vendor.

Sam Martin with Dickie Brennan & Co. tells us more about the dish and reveals some of the recipe.

Martin says its all about giving festival-goers what they’re craving.

“It’s about making people happy and just having fun. That’s our job as chefs and restaurateurs,” Martin said.

This dish is a staple in Dickie Brennan’s kitchens, and you can find the barbecue shrimp served up several different ways at his namesake restaurants.

Here’s a version of their recipe below via the Bourbon House’s blog.

Bourbon BBQ Shrimp Recipe via Dickie Brennan’s Bourbon House

Serves 2 | Prep: 20 min | Cook Time: 5 min

  • 1 t garlic, chopped
  • 1 T butter
  • 1lb peeled shrimp
  • 3 T Worcestershire
  • 1 T Crystal hot sauce
  • 1 lemon, juiced
  • 1 T cane vinegar
  • 1 T cane syrup
  • 2 t Creole seasoning
  • 2 t cracked black pepper
  • 1 t bourbon
  • 1 C, butter, chilled and chopped
  • 1 fresh rosemary sprig, minced

Over medium heat, lightly saute that garlic in 1 T of butter in a medium saute pan. Add the shrimp and cook for one minute on each side. Increase the heat to medium-high and add Worcestershire, hot sauce, lemon juice, cane vinegar, cane syrup, Creole seasoning, and cracked black pepper. Add the bourbon and stir to deglaze the saute pan. Cook until reduced by half. Reduce heat to medium and stir in one piece of butter at a time until each is completely melted. Cook until the sauce has thickened enough to coat the spoon. Stir in the rosemary. Serve with hot French bread.


Barbecued Shrimp Po' Boy

Clean and dry shrimp. Toss in a little olive oil to coat all surfaces. Season with salt and pepper if desired.

Using long-handled tongs, place shrimp directly on the cooking grates – across the grates to prevent shellfish from falling through the grates. Grill for 1½-5 minutes on each side, depending on size, turning once halfway through the cooking time. Do not overcook. Shrimp is done when it curves and becomes pink.

Remove from grill and immediately place peeled shrimp in a clean bowl. Pour melted butter and 1 cup of BBQ Sauce over shrimp. Toss to coat well. Note: You can serve the shrimp just like this as an entrée with rice or other vegetables – or serve as an appetizer with grilled garlic bread.

To make the Po' Boys, split the French bread loaves in half and brush both cut sides of the bread with the mayonnaise on both sides of the bread, then the Creole mustard. Sprinkle with hot sauce. Divide the shrimp evenly between the 4 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce.


Barbecue Shrimp Po'Boy - Recipes

Peel and devein shrimp.
Beat egg in a small bowl and whisk in milk.
Heat oil in narrow pot or deep fryer to 375°F to 400°F.
Heat oven to 450°F.

Place corn flour in a bowl and mix in seasonings.
Dip each shrimp into eggwash and then corn flour. Shake off excess.
Drip shrimp into hot oil individually and fry until golden brown (several minutes).
Do not overcrowd pot.

Do not let temperature drop below 350°F, and try to keep it between 375°F and 400°F.
Continue frying until all are done.
Drain on paper towels. Keep warm.

Cut loaf down the center and slather with mayonnaise.
Place shrimp, then lettuce and tomatoes on bread and slice into fourths.
Put sandwiches on a pan and place in the oven for about 1 minute or long enough to heat the bread only.
Slice each sandwich in two and serve immediately.
Serve with ketchup and hot sauce.


French Quarter Fest Favorite: Dickie Brennan’s BBQ Shrimp Po-Boy

This dish is a Dickie Brennan staple at Bourbon House.

Dickie Brennan’s Barbecue Shrimp Po-Boy has become a French Quarter Fest staple over the years. Festival-goers usually brave long lines to get a bite of the dish from the popular Jackson Square vendor.

Sam Martin with Dickie Brennan & Co. tells us more about the dish and reveals some of the recipe.

RELATED: Flamingo A-Go-Go’s Hawaiian-inspired seafood dish

Martin says its all about giving festival-goers what they’re craving.

“It’s about making people happy and just having fun. That’s our job as chefs and restaurateurs,” Martin said.

This dish is a staple in Dickie Brennan’s kitchens, and you can find the barbecue shrimp served up several different ways at his namesake restaurants.

Here’s a version of their recipe below via the Bourbon House’s blog.

Bourbon BBQ Shrimp Recipe via Dickie Brennan’s Bourbon House

Serves 2 | Prep: 20 min | Cook Time: 5 min

  • 1 t garlic, chopped
  • 1 T butter
  • 1lb peeled shrimp
  • 3 T Worcestershire
  • 1 T Crystal hot sauce
  • 1 lemon, juiced
  • 1 T cane vinegar
  • 1 T cane syrup
  • 2 t Creole seasoning
  • 2 t cracked black pepper
  • 1 t bourbon
  • 1 C, butter, chilled and chopped
  • 1 fresh rosemary sprig, minced

Over medium heat, lightly saute that garlic in 1 T of butter in a medium saute pan. Add the shrimp and cook for one minute on each side. Increase the heat to medium-high and add Worcestershire, hot sauce, lemon juice, cane vinegar, cane syrup, Creole seasoning, and cracked black pepper. Add the bourbon and stir to deglaze the saute pan. Cook until reduced by half. Reduce heat to medium and stir in one piece of butter at a time until each is completely melted. Cook until the sauce has thickened enough to coat the spoon. Stir in the rosemary. Serve with hot French bread.


Preparation

For the remoulade sauce:

Mix all the ingredients together in a medium bowl. Refrigerate until ready to use.

For the coleslaw:

Add both cabbages and onion to a bowl. Mix in a few tablespoons of the remoulade and toss to coat well. Refrigerate until ready to use.

For the shrimp:

Pour oil into a deep fryer and pre-heat the oil. If you don't have a deep fryer, fill a heavy skillet no more than 1/3 full and allow it to get up to the right temperature. Heat should be on medium-high heat, about 350 degrees.

Season shrimp with the garlic powder and Cajun spice. Allow to set for about 3-4 minutes so the seasoning settles.

Meanwhile, mix together the spicy mustard, egg, buttermilk and the key lime juice in shallow dish and mix well.

Place the cornmeal breading in a large bowl.

Coat each shrimp in the dry batter and then dip each shrimp one by one into the mustard mixture, making sure any excess drips off, and then coat the shrimp back into the dry batter. Shake off any excess batter.

Carefully add the breaded shrimp to hot oil a few pieces at a time. Fry for about 5-7 minutes, or until golden-brown. Remove to a paper towel-lined plate.

For the po'boy:

Spread a nice portion of the remoulade on both sides of each bun and then line both side of the hoagie bun with the cheese.

Toast in the oven on 350 degrees for about 2 minutes, until the cheese starts to melt. Remove the hoagies from the oven and set on a workspace.

Add a few pieces of the shrimp into the po'boy then top with a light layer of slaw, and then top with a few more shrimp. You can then top with another layer of slaw, if desired. Garnish with green onions and serve.