New Orleans Barbecued Shrimp Po' Boys

Looking for flavorful classic dinner? Then check out these grilled barbecued shrimp sandwiches that are ready in 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 14
  • servings 4
 

Ingredients

1/4
cup butter, melted
2
tablespoons finely chopped onion
2
tablespoons finely chopped green bell pepper
2
tablespoons ketchup
1
tablespoon Worcestershire sauce
1
teaspoon fresh lemon juice
1/2
teaspoon hot pepper sauce
1/4
teaspoon paprika
1
lb. (16 to 20) shelled deveined uncooked large shrimp, tails removed
1
(24-inch) loaf French bread
1/4
cup mayonnaise
1 1/3
cups shredded lettuce
1
tomato, halved, sliced
16
dill pickle slices

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat grill. In large bowl, combine butter, onion, bell pepper, ketchup, Worcestershire sauce, lemon juice, hot pepper sauce and paprika; mix well. Add shrimp; toss gently to coat.
  • 2 Cut 18x12-inch sheet of heavy-duty foil. Place shrimp in center of foil. Drizzle with remaining butter mixture. Wrap packet securely using double-fold seals, allowing room for heat expansion.
  • 3 When ready to grill, place packet, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 14 minutes or until shrimp turn pink, rearranging packet twice.
  • 4 Meanwhile, cut bread in half lengthwise; cut each half crosswise into 4 sections. To toast bread, spread each cut side with mayonnaise. During last 1 to 2 minutes of cooking time, place bread, cut side down, on grill; cook until lightly toasted.
  • 5 To serve, open packet carefully to allow steam to escape. Place shrimp mixture evenly on bottom sections of toasted bread. Top each with lettuce, tomato and 4 pickle slices. If desired, add Creole mustard and additional hot pepper sauce. Cover with top sections of bread.
  • 1 Heat grill. In large bowl, combine butter, onion, bell pepper, ketchup, Worcestershire sauce, lemon juice, hot pepper sauce and paprika; mix well. Add shrimp; toss gently to coat.
  • 2 Cut 18x12-inch sheet of heavy-duty foil. Place shrimp in center of foil. Drizzle with remaining butter mixture. Wrap packet securely using double-fold seals, allowing room for heat expansion.
  • 3 When ready to grill, place packet, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 14 minutes or until shrimp turn pink, rearranging packet twice.
  • 4 Meanwhile, cut bread in half lengthwise; cut each half crosswise into 4 sections. To toast bread, spread each cut side with mayonnaise. During last 1 to 2 minutes of cooking time, place bread, cut side down, on grill; cook until lightly toasted.
  • 5 To serve, open packet carefully to allow steam to escape. Place shrimp mixture evenly on bottom sections of toasted bread. Top each with lettuce, tomato and 4 pickle slices. If desired, add Creole mustard and additional hot pepper sauce. Cover with top sections of bread.

EXPERT TIPS

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Expert Tips

This sandwich was inspired by a dish that was featured at Uglesich’s, a restaurant where New Orleans’s chefs lunch.

Po’ boys are large sandwiches named for their original price: Sold for a nickel at New Orleans streetcar stops, even a “poor boy” could buy one.

Po’ boy, hero, hoagie and submarine are all names for similar large sandwiches of meat, cheese and vegetables piled on French or Italian bread.

Shrimp are sold by count, which refers to the number of shrimp in a pound.

Kettle-fried potato chips and slaw from the deli are tasty accompaniments for po’ boys. Praline pecan ice cream is a nice and easy finish for a New Orleans-inspired menu.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
620
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
10g,
10%
),
Cholesterol
200mg
200%;
Sodium
1520mg
1520%;
Total Carbohydrate
65g
65%
(Dietary Fiber
5g
5%
  Sugars
8g
8%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
15%;
Calcium
15%;
Iron
35%;
Exchanges:
4 Starch; 1/2 Fruit; 4 1/2 Other Carbohydrate; 2 1/2 Very Lean Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.