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.

–

Save & Share

Servings 4

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

9cf3a087-d511-4c89-8f98-44940e60427c

ingredients 14
Prep Time 30 min
Total Time 30 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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.