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. 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.
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
- 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 pound (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
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- 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.
- Cut 18 x 12-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.
- 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 for 10 to 14
minutes or until shrimp turn pink, rearranging packet twice.
- 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
- 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.
prep time 30 min | servings 4
Shrimp are sold by count, which refers to the number of shrimp in a pound.
Nutrition Facts: Serving Size: 1 Sandwich Calories 620 Calories from Fat
240 Total Fat 27g Saturated Fat 10g Cholesterol 200mg Sodium 1520mg Total Carbohydrate
65g Dietary Fiber 5g Sugars 8g Protein 28g
% Daily Value*: Vitamin A 25% Vitamin C 15% Calcium15% 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.
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