Recipe: New Orleans BBQ Shrimp Po’ Boys with Remoulade Sauce

Introduction

New Orleans is famous for its delicious seafood dishes, and this BBQ shrimp po’ boy is no exception. The combination of succulent shrimp, tangy remoulade sauce, and crusty French bread is sure to make your taste buds dance. This recipe is perfect for a weekend lunch or a quick weeknight dinner.

Ingredients

• 1 lb. large shrimp, peeled and deveined
• 1/2 cup butter
• 1/4 cup Worcestershire sauce
• 1/4 cup barbecue sauce
• 1 tbsp. Creole seasoning
• 1 tbsp. hot sauce
• 2 cloves garlic, minced
• 1/4 cup green onions, chopped
• 1/4 cup parsley, chopped
• 4 French bread rolls, split and toasted
• Lettuce and tomato, for serving

Instructions

Step 1: Make the Remoulade Sauce

1. In a small bowl, whisk together 1 cup mayonnaise, 2 tbsp. Dijon mustard, 2 tbsp. capers, drained and chopped, 2 tbsp. pickle relish, 1 tbsp. hot sauce, 1 tbsp. Worcestershire sauce, 1 tsp. paprika, and 1 tsp. garlic powder.
2. Cover and refrigerate until ready to use.

Step 2: Prepare the Shrimp

1. In a large skillet, melt 1/2 cup butter over medium heat.
2. Add 1/4 cup Worcestershire sauce, 1/4 cup barbecue sauce, 1 tbsp. Creole seasoning, 1 tbsp. hot sauce, and 2 cloves minced garlic.
3. Stir to combine and bring to a simmer.
4. Add the shrimp and cook for 3-4 minutes, until pink and cooked through.
5. Add 1/4 cup chopped green onions and 1/4 cup chopped parsley to the skillet and stir to combine.

Step 3: Assemble the Po’ Boys

1. Spread the remoulade sauce on the bottom half of each French bread roll.
2. Top with lettuce and tomato.
3. Add the shrimp mixture on top.
4. Close the sandwich with the top half of the roll.

Conclusion

This New Orleans BBQ shrimp po’ boy with remoulade sauce is a delicious and easy-to-make dish that will transport you to the heart of Louisiana. With its bold flavors and satisfying texture, it’s sure to become a family favorite. Serve it with a side of coleslaw or potato salad for the ultimate Southern meal.