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.

Prep: 30 min | Yield: 4 servings

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 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

Instructions

1. Heat grill.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. If desired, add Creole mustard and additional hot pepper sauce. Cover with top sections of bread.

Notes

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 menu.

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

Nutrition

Per 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% 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.

Attribution

Recipe and photo used with permission from: Pillsbury