BBQ Shrimp Po' Boy
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • For the Remoulade:
  • 1 tablespoon mustard
  • 1 egg yolk
  • ⅔ cup vegetable or canola oil
  • ¼ cup relish
  • ¼ cup fresh flat-leaf parsley, chopped
  • 2 teaspoons white wine vinegar or other white vinegar
  • Kosher salt and freshly ground pepper
  • For the Po' Boy:
  • 1 stick unsalted butter
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons Creole seasoning
  • 1 to 2 teaspoons hot sauce
  • Juice of 1 large lemon (about 2 tablespoons)
  • 1 tablespoon fresh chopped rosemary
  • 5 cloves garlic, minced
  • 1 pound shrimp, peeled and deveined
  • 1 French baguette, sliced mostly open (not all the way through)
  • Romaine lettuce, for serving
  1. Whisk together mustard and yolk in bowl. Slowly pour in oil, whisking constantly until emulsified. Stir in relish, parsley and vinegar. Season with salt and pepper. Put in cooler until ready to use.
  2. Melt butter in large skillet over medium heat; immediately stir in Worcestershire, seasoning, hot sauce and lemon juice. Add rosemary and garlic and saute 1 to 2 minutes. Add shrimp and simmer over medium-high heat until just pink on both sides and cooked through, about 4 minutes. Transfer shrimp to plate with slotted spoon. Bring sauce to simmer over high heat; cook for 2 minutes to reduce. Pour sauce over shrimp. Slather remoulade on bottom half of baguette; top with lettuce. Top with shrimp and sauce.
  3. Put sandwich on grill or on grate over campfire and let the baguette get toasted. Let sandwiches sit for 5 to 10 minutes; best eaten at room temperature when juices soak into bread.
Recipe by 50 Campfires at