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New Orleans-Style Barbecue Shrimp Po' Boy Recipe

New Orleans-Style Barbecue Shrimp Po' Boy Recipe
  • Category

    Main Dish

  • Cusine

    American

Ingredients

For the Remoulade

1 tablespoon mustard

1 egg yolk

2/3 cup vegetable or canola oil

1/4 cup cornichons, finely chopped

1/4 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

1 tablespoon fresh chopped rosemary

5 cloves garlic, minced

1 pound shrimp, peeled and deveined

1 French baguette, sliced mostly open

Romaine lettuce, for serving

Directions

Whisk together mustard and yolk in bowl. Slowly pour in oil, whisking constantly until emulsified. Stir in cornichons, parsley and vinegar. Season with salt and pepper. Refrigerate until ready to use. 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. Let sandwiches sit for 5 to 10 minutes; best eaten at room temperature when juices soak into bread.