• Tommy Centola

BBQ Shrimp PoBoy

Let's talk about one of New Orleans famous sandwiches, the PoBoy. I'll be sharing two non-fried recipes this week. Today's features BBQ Shrimp.


2 sticks butter

2 tablespoons fresh lemon juice. lemon rinds reserved

4 tablespoons Worcestershire sauce

3 tablespoons coarse, freshly ground black pepper

1 tablespoon Creole seasoning

1 1/2 teaspoons BBQ seasoning

4 cloves garlic, minced

2 pounds peeled, deveined medium

4 8-inch loaves of French bread, halved crosswise and hollowed out


Preheat oven to 350℉.


Cut each stick of butter into 1-inch chucks. Put lemon juice in a saucepan and bring to a boil. Reduce heat to low and begin whisking in butter, 1 piece at a time; be sure to incorporate each piece fully before adding another. When all butter is emulsified, set aside but keep warm.


Mix together Worcestershire sauce, black pepper, Creole seasoning, BBQ seasoning, and garlic. Spread shrimp in a single layer in a rimmed baking dish. Drizzle with Worcestershire mixture and emulsified butter, add reserved lemon rinds, and toss to coat. Transfer to the oven and bake until shrimp are just done, 8 to 10 minutes. Discard lemon rinds.


Divide shrimp and pan juices among the poboy bottoms and top with remaining bread. Serve.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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