NOLA-Style BBQ Shrimp Po’ Boys

NOLA Style BBQ Shrimp Po Boys
Total Time25–35 min
Servings4–6

Recipe by Chef Ashley Marie.

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

  1. 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.
  2. 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.
  3. Remove bread and shrimp from oven. Top bread with mayonnaise (if using), shrimp, lettuce, tomatoes, and pickles (if using). Cut into 4–6 sandwiches.
  4. 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

  1. 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.
  2. 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.
  3. Remove bread and shrimp from oven. Top bread with mayonnaise (if using), shrimp, lettuce, tomatoes, and pickles (if using). Cut into 4–6 sandwiches.
  4. Pour juices from Dutch oven into cups. Serve sandwiches with au jus.