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New Orleans Barbecued Shrimp Po' Boys

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New Orleans Barbecued Shrimp Po' Boys
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  • Prep 30 min
  • Total 30 min
  • Ingredients 14
  • Servings 4
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Looking for flavorful classic dinner? Then check out these grilled barbecued shrimp sandwiches that are ready in 30 minutes.
By Pillsbury Kitchens
Updated Jan 25, 2011

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    This sandwich was inspired by a dish that was featured at Uglesich’s, a restaurant where New Orleans’s chefs lunch.
  • tip 2
    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.
  • tip 3
    Po’ boy, hero, hoagie and submarine are all names for similar large sandwiches of meat, cheese and vegetables piled on French or Italian bread.
  • tip 4
    Shrimp are sold by count, which refers to the number of shrimp in a pound.
  • tip 5
    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.

Nutrition Information

620 Calories, 27g Total Fat, 28g Protein, 65g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
620
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
10g
50%
Cholesterol
200mg
67%
Sodium
1520mg
63%
Total Carbohydrate
65g
22%
Dietary Fiber
5g
20%
Sugars
8g
Protein
28g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
35%
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.
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