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RECIPE
20 INGREDIENTS9 STEPS1HR

Grilled BBQ Shrimp Po'Boy

4.3
3 Ratings

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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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This Grilled BBQ Shrimp Po’Boy recipe takes New Orleans inspired BBQ Shrimp and turns it into one delicious Po’Boy sandwich with a BBQ Remoulade Sauce.
1HR
Total Time

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1
French Bread
2 lb
Large Shrimp , deveined, peeled
to taste
Lettuce , shredded
to taste
Tomatoes , sliced
1 cup
3/4 cup
Worcestershire Sauce
4 cloves
Garlic , minced
2 Tbsp
Scallions , chopped
2 Tbsp
2 Tbsp
Freshly Ground Black Pepper
1/4 cup
Barbecue Rub
1 1/2
Lemons , juiced
1 cup
Mayonnaise
2 Tbsp
Dijon Mustard
3
Scallions , thinly sliced
2 Tbsp
Italian Flat-Leaf Parsley , finely chopped
1 Tbsp
Garlic , minced
1
Lemon , zested
1 tsp
Worcestershire Sauce
to taste
Killer Hogs BBQ Rub

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Nutrition Per Serving

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CALORIES
678
FAT
49.3 g
PROTEIN
32.4 g
CARBS
26.6 g

Cooking Instructions

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Step 1
Skewer the Large Shrimp (2 pound) from top to bottom so they lay flat on the grill.
Step 2
Melt Butter (1 cup) in small pan and sauté Garlic (4 clove) for 1-2 min. Add Worcestershire Sauce (3/4 cup), Lemon (1), Freshly Ground Black Pepper (2 tablespoon) and Barbecue Rub (2 tablespoon). Bring to simmer and reduce heat to low. Add Scallion (2 tablespoon) and Italian Flat-Leaf Parsley (2 tablespoon) and simmer for 10-15 min. Keep warm.
Step 3
To grill the shrimp you’ll need a medium hot fire. Just before they go on the grill dust each side with Killer Hogs BBQ Rub (to taste).
Step 4
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. The shrimp are done when they turn pink and you no longer see a transparent color.
Step 5
You’ll know when they’re done when they turn pink and you no longer see a transparent color.
Step 6
Cut a slit down the length of the French Bread (1) 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.
Step 7
Lay the French bread on a large cutting board and layer Lettuce (to taste) and Tomato (to taste) on the bottom half. Pile the shrimp on top. It’s ok if a few fall off the sides
Step 8
Mix Mayonnaise (1 cup), Dijon Mustard (2 tablespoon), Scallion (3), Italian Flat-Leaf Parsley (2 tablespoon), Barbecue Rub (2 tablespoon), Garlic (1 tablespoon), Lemon (1), Lemon (1/2) and Worcestershire Sauce (1 teaspoon) together and refrigerate for 2 hours before serving the BBQ Remoulade Sauce.
Step 9
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. Serve and enjoy.

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Nutrition Per Serving
Calories
678
% Daily Value*
Fat
49.3 g
63%
Saturated Fat
18.6 g
93%
Trans Fat
0.0 g
--
Cholesterol
302.2 mg
101%
Carbohydrates
26.6 g
10%
Fiber
1.7 g
6%
Sugars
5.0 g
--
Protein
32.4 g
65%
Sodium
1867.7 mg
81%
Vitamin D
--
--
Calcium
152.7 mg
12%
Iron
5.4 mg
30%
Potassium
330.7 mg
7%
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