For this Grilled BBQ Shrimp Po’Boy recipe, I’m taking New Orleans inspired BBQ Shrimp and turning it into one delicious Po’Boy sandwich with a BBQ Remoulade Sauce.
When I think of Po’boy sandwiches I immediately think of New Orleans. It’s the poster sandwich for the city and you haven’t lived until you’ve tried one! Normally a po’boy is stuffed with deep fried seafood of some sort but today I’m taking another NOLA staple, BBQ Shrimp, and constructing one Super Grilled BBQ Shrimp Po’Boy.
For this Grilled BBQ Shrimp Po’Boy the ingredients are pretty simple:
– Large loaf of freshly baked French Bread
– 2 lbs Raw Shrimp peeled and deveined (I used large shrimp)
– BBQ Shrimp sauce for basting *recipe to follow
– Shredded Lettuce
– Sliced Tomato
– BBQ Remoulade *recipe below
For this recipe I used frozen shrimp bought at my local grocery store. If you have access to fresh gulf shrimp by all means use them. When I can get it, there’s not any shrimp better (except Royal Reds and that’s a whole different ball game!).
I purchased a 2lb bag of Large shrimp and thawed them in a bowl of water for about 30 minutes. The shrimp were deveined but the shells needed removing.
To make the grilling easier skewer the shrimp from top to bottom so they lay flat on the grill. It makes it easy to turn and helps the shrimp cook even on both sides.
Now it’s time to talk flavor, and there is no shrimp dish (that I can think of) that has more flavor than New Orleans style BBQ Shrimp. It’s a combination of huge shrimp swimming in hot bath of flavor served with crusty bread for sopping up all the delicious juice. The name itself is deceiving because the shrimp never see a grill, so I’m not sure why it’s called BBQ Shrimp.
I do know that it’s a flavor explosion and that’s why I want it on my Grilled BBQ Shrimp Po’Boy! Instead of cooking the shrimp in the sauce; I baste it right on the shrimp as it grills.
Grilled BBQ Shrimp Po’Boy Sauce:
– 2 sticks Butter
– 3/4 cup Worcestershire Sauce
– 4 cloves Garlic minced
– 2 TBS green onion chopped
– 2 TBS Flat Leaf Parsley chopped
– 2 TBS Course Ground Black Pepper
– 2 TBS Bbq Rub
– Juice of 1 Lemon
Melt butter in small pan and sauté garlic for 1-2 min. Add Worcestershire, Lemon Juice, pepper, and bbq rub. Bring to simmer and reduce heat to low. Add green onion and parsley and simmer for 10-15 min. Keep warm.
To grill the shrimp you’ll need a medium hot fire. I used a weber kettle grill, buy you can use any grill for this step – and a set of GrillGrates (check these GrillGates out here >>).makes it easy to grill these shrimps. It doesn’t have to be screaming hot because shrimp cook fast.
We’re shooting for 3-4 minutes on each side. Just before they go on the grill dust each side with Killer Hog’s The BBQ Rub.
Place each skewer on the grill and give it a minute. Brush on the BBQ Shrimp sauce and flip the skewers over after 3 minutes. Hit the backside with baste and time another 3-4 minutes.
It’s important not to walk away from the grill here because shrimp will over cook fast. You’ll know when they’re done when they turn pink and you no longer see a transparent color. I told you the grilling part was fast!
Now to assemble this Grilled BBQ Shrimp Po’Boy…
Cut a slit down the length of the French bread and brush the inside with a little olive oil. Place it under the broiler of your oven for a few minutes to toast the inside.
Lay the French bread on a large cutting board and layer shredded lettuce and tomato slices on the bottom half. Pile the shrimp on top. It’s ok if a few fall off the sides. It’s supposed to be busting at the seams!
To finish off any good Po’Boy you need a BBQ Remoulade Sauce
– 1 cup mayo
– 2 TBS Dijon Mustard
– 3-4 green onions thinly sliced
– 2 TBS Flat Leaf Parsley finely chopped
– 2 TBS Bbq Dry Rub
– 1 tsp minced galic
– Zest of 1 Lemon
– Juice of 1/2 Lemon
– 1 tsp Worcestershire Sauce
Mix all ingredients together and refrigerate for 2 hours before serving.
Smear the BBQ Remoulade on the top half of the French Bread and place it on top. Serve the rest of the sauce on the side for dipping any escaping shrimp. Cut the sandwich into portion sizes and use large tooth pics to hold the pieces together. I serve it right on the cutting board.
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Grilled BBQ Shrimp Po’Boy