BBQ Shrimp Po'boys
Get ready to sink your teeth into the most incredible BBQ Shrimp Po'boy you've ever tasted! This New Orleans-inspired sandwich combines succulent, sauce-coated shrimp with crispy French bread and fresh toppings for a meal that's both comforting and impressive. I've perfected this recipe to bring you restaurant-quality results right from your own kitchen.
Ingredients
- 1 pound large shrimp peeled and deveined
- 4 French bread rolls split lengthwise
- 4 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Creole seasoning
- 1 teaspoon smoked paprika
- 1/4 cup beer preferably amber
- 1 lemon juiced
- 2 cups shredded lettuce
- 2 tomatoes sliced
- Remoulade sauce for serving
Instructions
- Start by warming your French bread in a 350°F oven for about 5 minutes until slightly crispy on the outside but still soft inside.
- Heat a large skillet over medium-high heat. Add butter and let it melt completely.
- Add minced garlic to the butter and sauté for 30 seconds until fragrant.
- Toss in the shrimp and sprinkle with Creole seasoning and smoked paprika. Cook for 2 minutes.
- Pour in the beer and Worcestershire sauce, stirring to combine. Let simmer for 3-4 minutes until shrimp are pink and cooked through.
- Finish with a squeeze of fresh lemon juice and remove from heat.
- Assemble your po'boys by spreading remoulade sauce on both sides of the bread.
- Layer with shredded lettuce and tomato slices, then top with the BBQ shrimp.
- Spoon some of the sauce from the pan over the shrimp before serving.