NOLA-Style BBQ Shrimp Po’ Boys

Total Time
25–35 min
Serving Size
4–6
Recipe by Chef Ashley Marie.
Ingredients
Instructions
Ingredients
- 2 sticks butter
- Publix peeled & deveined large shrimp, tails off
- 8 cloves garlic
- 2 thinly sliced shallots
- 2 tablespoons creole seasoning
- 4 teaspoons fresh minced thyme
- 4 tablespoons fresh chopped parsley
- Juice of 1 lemon
- 1 sliced lemon
- 2 teaspoons Worcestershire sauce
- 3 bay leaves
- 1 loaf Publix French bread
- 1 jar Publix Deli garlic spread
- Mayonnaise (optional)
- 1 bag shredded lettuce
- 1 sliced tomato
- Pickle chips (optional)
Directions
- Preheat oven to 400°F. Slice butter into 1-inch sections. In Dutch oven, combine butter, shrimp, garlic, shallots, creole seasoning, thyme, parsley, lemon juice, lemon slices, Worcestershire sauce, and bay leaves. Place in oven and bake 15–20 minutes.
- While cooking, slice open loaf of bread and coat inside with garlic spread. During the last few minutes of shrimp cooking, toast your bread in the oven for 5–7 minutes.
- Remove bread and shrimp from oven. Top bread with mayonnaise (if using), shrimp, lettuce, tomatoes, and pickles (if using). Cut into 4–6 sandwiches.
- Pour juices from Dutch oven into cups. Serve sandwiches with au jus.
Ingredients
- 2 sticks butter
- Publix peeled & deveined large shrimp, tails off
- 8 cloves garlic
- 2 thinly sliced shallots
- 2 tablespoons creole seasoning
- 4 teaspoons fresh minced thyme
- 4 tablespoons fresh chopped parsley
- Juice of 1 lemon
- 1 sliced lemon
- 2 teaspoons Worcestershire sauce
- 3 bay leaves
- 1 loaf Publix French bread
- 1 jar Publix Deli garlic spread
- Mayonnaise (optional)
- 1 bag shredded lettuce
- 1 sliced tomato
- Pickle chips (optional)
Directions
- Preheat oven to 400°F. Slice butter into 1-inch sections. In Dutch oven, combine butter, shrimp, garlic, shallots, creole seasoning, thyme, parsley, lemon juice, lemon slices, Worcestershire sauce, and bay leaves. Place in oven and bake 15–20 minutes.
- While cooking, slice open loaf of bread and coat inside with garlic spread. During the last few minutes of shrimp cooking, toast your bread in the oven for 5–7 minutes.
- Remove bread and shrimp from oven. Top bread with mayonnaise (if using), shrimp, lettuce, tomatoes, and pickles (if using). Cut into 4–6 sandwiches.
- Pour juices from Dutch oven into cups. Serve sandwiches with au jus.