The Who Dat (New Orleans–Style BBQ Shrimp Po’ Boy) Recipe
Recipe courtesy of The Southern Po’ Boy Coobook.
A virtual flavor bomb of New Orleans goodness! Po’ boys are purely American in their variety of sauces and condiments, and uniquely NOLA because the shellfish is locally harvested, and as always, they are best served on the crisp and airy local bread.
- 2 tablespoons canola oil
- 1 pound extra-jumbo (16-20 count) shrimp, peeled and deveined
- 2 tablespoon plus 2 teaspoons chopped green onions, both white and green parts
- ¼ cup dry white wine
- 1 teaspoon chopped fresh garlic
- 4 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- ½ teaspoon cayenne
- ½ teaspoon paprika
- 1 cup (2 sticks) butter, cut into small cubes
- 1 (12-inch loaf) of French bread split nearly apart
1} Preheat a large cast-iron skillet over high heat. Add the oil, and sauté the shrimp just until done, about 2 minutes per side. (It’s best to cook the shrimp in batches if you do not have a large skillet.) Remove the cooked shrimp, and set aside.
2} Add the green onions to the hot skillet in which you sautéed the shrimp, and cook for 1 minute. Pour in the white wine, and let simmer until reduced by half. Then add the garlic, Worcestershire sauce, Tabasco sauce, cayenne, and paprika. Shake the pan well, and cook for 1 minute. Reduce the heat to low.
3} Gradually add the cubes of butter, shaking the pan briskly to melt the butter. Continue to add butter and shake the pan until all the butter has melted. Add the shrimp back to the pan, and toss well to coat with the butter and seasonings.
4} Pile the buttered, seasoned shrimp into the loaf, close the sandwich, and cut into four sections to serve.
- Paperback: 108 pages
- Publisher: Ulysses Press (November 12, 2013)
- Language: English
- ISBN-10: 1612432379
- ISBN-13: 978-1612432373
- Cover price $16.95