New Orleans-Style Barbecue Shrimp Po' Boy

Name: New Orleans-Style Barbecue Shrimp Po' Boy
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Bbq, Barbecue
Ingredients: 158 milliliters vegetable or canola oil; 59 milliliters cornichons, finely chopped; 4 teaspoons Creole seasoning; 1 egg yolk; 1 French baguette, sliced mostly open (not all the way through); 59 milliliters fresh flat-leaf parsley, chopped; 1 Tbsp fresh chopped rosemary; 5 cloves garlic, minced; 1 teaspoon hot sauce; 2 Juice of 1 large lemon (about; 8 servings Kosher salt and freshly ground pepper; 1 Tbsp mustard; 8 servings Romaine lettuce, for serving; 454 grams shrimp, peeled and deveined; 1 stick unsalted butter; 2 teaspoons white wine vinegar or other white vinegar; 2 Tbsps Worcestershire sauce

The recipe New Orleans-Style Barbecue Shrimp Po' Boy could satisfy your American craving in around 20 minutes. Watching your figure? This pescatarian recipe has 443 calories, 16g of protein, and 33g of fat per serving. This recipe serves 8. Father's Day will be even more special with this recipe. Plenty of people made this recipe, and 103 would say it hit the spot. Head to the store and pick up juice of lemon, mustard, kosher salt and pepper, and a few other things to make it today. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. It works well as a main course.

Instructions

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.

Ingredients you will need

Salt And Pepper

Gherkins

Mustard

Parsley

Vinegar

Egg Yolk

Cooking Oil

Equipment you will use

Whisk

Bowl

Melt butter in large skillet over medium heat; immediately stir in Worcestershire, seasoning, hot sauce and lemon juice.

Ingredients you will need

Worcestershire Sauce

Lemon Juice

Hot Sauce

Seasoning

Butter

Equipment you will use

Frying Pan

Add rosemary and garlic and saute 1 to 2 minutes.

Ingredients you will need

Rosemary

Garlic

Add shrimp and simmer over medium-high heat until just pink on both sides and cooked through, about 4 minutes.

Ingredients you will need

Shrimp

Transfer shrimp to plate with slotted spoon. Bring sauce to simmer over high heat; cook for 2 minutes to reduce.

Ingredients you will need

Shrimp

Sauce

Equipment you will use

Slotted Spoon

Pour sauce over shrimp. Slather remoulade on bottom half of baguette; top with lettuce. Top with shrimp and sauce.

Ingredients you will need

Sauce

Baguette

Lettuce

Shrimp

Let sandwiches sit for 5 to 10 minutes; best eaten at room temperature when juices soak into bread.

Ingredients you will need

Bread

Equipment

Ingredients

Servings:

158milliliters

vegetable or canola oil 59milliliters

cornichons, finely chopped 4teaspoons

Creole seasoning 1

egg yolk 1

French baguette, sliced mostly open (not all the way through)59milliliters

fresh flat-leaf parsley, chopped 1Tbsp

fresh chopped rosemary 5cloves

garlic, minced 1teaspoon

hot sauce 2

Juice of 1 large lemon (about 8servings

Kosher salt and freshly ground pepper 1Tbsp

mustard 8servings

Romaine lettuce, for serving 454grams

shrimp, peeled and deveined 1stick

unsalted butter 2teaspoons

white wine vinegar or other white vinegar 2Tbsps

Worcestershire sauce

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.