BBQ Shrimp Po’ Boy Sandwiches Recipe

Meta Description: Discover the ultimate BBQ Shrimp Po’ Boy Sandwich recipe! Dive into the rich history, learn step-by-step cooking techniques, and master the art of creating the perfect BBQ shrimp sandwich with 79th Street BBQ and JL Surjan.

When it comes to southern comfort food, few dishes can rival the classic Po’ Boy sandwich. At 79th Street BBQ, we’re all about celebrating authentic flavors and perfecting the art of BBQ. Today, we bring you a delicious twist on this beloved classic: the BBQ Shrimp Po’ Boy Sandwich. With expert tips from JL Surjan, you’ll learn everything you need to create this mouth-watering sandwich at home. From the origin of the Po’ Boy to mastering the art of BBQ shrimp, we’ve got you covered!

BBQ Shrimp Po’ Boy Sandwiches Recipe — *Credits to Price Chopper*

Introduction to BBQ Shrimp Po’ Boy Sandwiches

The Po’ Boy sandwich is a culinary icon from the streets of New Orleans. Traditionally filled with fried seafood or roast beef, this sandwich has evolved over the years, with each version telling its own story. Our BBQ Shrimp Po’ Boy adds a smoky, savory twist to this classic, marrying the succulent flavors of BBQ shrimp with the classic, crunchy bread roll. Perfect for a backyard gathering or a cozy night in, this recipe is sure to become a favorite in your household.

What is a Po’ Boy Sandwich?

Brief History and Origin of the Po’ Boy

The Po’ Boy sandwich, a staple of Louisiana cuisine, was born out of necessity and creativity. In the late 1920s, during a streetcar strike in New Orleans, the Martin brothers offered “poor boys” — a term that evolved into “Po’ Boys” — free sandwiches made from leftover beef and gravy on a French loaf. The sandwich quickly became popular, and over the years, various fillings were added, including fried shrimp, oysters, and other local seafood.

Difference Between a Traditional Po’ Boy and a BBQ Shrimp Po’ Boy

While the traditional Po’ Boy features fried seafood or roast beef with a crispy exterior and a juicy interior, the BBQ Shrimp Po’ Boy brings a new dimension to this sandwich. Instead of frying, the shrimp is marinated in a tangy BBQ sauce and either grilled or sautéed, providing a smoky flavor that complements the soft bread and crisp toppings. This modern twist on the classic offers a unique flavor profile that’s both familiar and refreshingly new.

BBQ Shrimp Po' Boy Sandwiches — *Credits to Food Network*

Why Choose BBQ Shrimp for Your Po’ Boy?

Benefits of BBQ Shrimp in Terms of Flavor and Texture

BBQ shrimp adds a rich, smoky flavor that enhances the overall taste of the Po’ Boy. The marinade, typically made with a blend of spices, garlic, butter, and a splash of lemon, imparts a depth of flavor that pairs beautifully with the sweetness of the shrimp. The texture is another advantage; BBQ shrimp remains juicy and tender, providing a delightful contrast to the crisp, toasted bread roll.

Ingredients and Preparation

Essential Ingredients for BBQ Shrimp Po’ Boy

To create the perfect BBQ Shrimp Po’ Boy, you’ll need a few key ingredients:

Shrimp: Fresh, large shrimp, peeled and deveined.
French Rolls: Soft on the inside with a crispy crust.
BBQ Sauce: A tangy, spicy sauce to marinate the shrimp.
Remoulade Sauce: A zesty, creamy dressing to spread on the bread.
Lettuce, Tomato, and Pickles: Fresh, crisp toppings to add crunch.
Butter and Garlic: For sautéing the shrimp and adding richness.
Spices: Paprika, cayenne pepper, and black pepper for seasoning.

Making the Perfect Remoulade Sauce

The remoulade sauce is a critical component of a great Po’ Boy. Here’s how to make it:

Ingredients:	Instructions:
1 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon capers, chopped 1 tablespoon lemon juice 1 teaspoon hot sauce 1 clove garlic, minced 1 teaspoon smoked paprika Salt and pepper to taste	Combine all ingredients in a bowl. Mix well until smooth. Adjust seasoning to taste. Refrigerate until ready to use.

Preparing the Shrimp

Selecting the right shrimp is essential for the best flavor and texture. Opt for fresh, large shrimp that are already peeled and deveined. Here’s how to prepare them:

Rinse the shrimp under cold water and pat dry.
Marinate the shrimp in your BBQ sauce for at least 30 minutes to infuse the flavors.
Grill or Sauté: Depending on your preference, you can either grill the shrimp for a smoky flavor or sauté them in a hot skillet with garlic and butter for a more traditional taste. For a healthier alternative, consider air-frying the shrimp, which will give you a crisp exterior without extra oil.

Step-by-Step Cooking Instructions

Prepping Your Ingredients

Before cooking, make sure all your ingredients are ready. This includes marinating the shrimp, slicing the tomatoes and lettuce, and preparing the remoulade sauce. Proper preparation will ensure a smooth cooking process.

Cooking the Shrimp: Methods and Techniques

There are several ways to cook the shrimp for your Po’ Boy:

Frying: For a traditional take, coat the shrimp in flour and cornmeal, then fry until golden brown.
Grilling: For a smoky flavor, skewer the shrimp and grill them over medium heat, turning occasionally, until cooked through.
Air-Frying: For a healthier option, preheat your air fryer to 400°F, place the shrimp in a single layer, and cook for about 8 minutes, or until crispy.

Cooking the Shrimp — *Credits to Wesley Enhanced Living*

Each method brings a unique texture and flavor to the dish, so choose the one that best suits your taste.

Assembling the Po’ Boy

To assemble your BBQ Shrimp Po’ Boy:

Toast the French rolls until they are crispy on the outside and soft on the inside.
Spread a generous layer of remoulade sauce on both sides of the bread.
Layer the shrimp, followed by lettuce, tomato slices, and pickles.
Top with the other half of the roll and serve immediately for the best texture and flavor.

Tips for the Best BBQ Shrimp Po’ Boy

Choosing the Right Bread

The bread is crucial for a perfect Po’ Boy. Ideally, you want a French roll that’s light and airy on the inside with a crispy crust. This combination ensures the bread soaks up the sauces and juices without becoming soggy.

Additional Toppings and Variations

While the classic toppings for a Po’ Boy are lettuce, tomato, and pickles, feel free to get creative. Some delicious variations include adding:

Cheese: A slice of provolone or cheddar for extra richness.
Coleslaw: For a crunchy, tangy twist.
Hot Sauce: For those who like a bit of heat.

BBQ Shrimp Po’ Boy Sandwiches with topping — *Credits to Foodal*

Experiment with different toppings to find your favorite combination!

Serving Suggestions

Pairing with Side Dishes

The BBQ Shrimp Po’ Boy is a versatile dish that pairs well with many sides. Some popular choices include:

Coleslaw: Adds a refreshing crunch.
Fries: A classic side that never disappoints.
Salad: A light, fresh option to balance the richness of the sandwich.

Beverages to Complement Your Sandwich

A BBQ Shrimp Po’ Boy pairs beautifully with a variety of drinks. Some great options include:

BBQ Shrimp Po’ Boy Sandwiches Pairing with fries and Beverage — *Credits to Vecteezy*

Cold Beer: A crisp lager or ale complements the smoky shrimp perfectly.
Iced Tea: A refreshing choice, especially sweet tea.
Lemonade: Adds a sweet, tangy balance to the savory flavors.

Frequently Asked Questions

Yes, you can prepare some components in advance. The remoulade sauce can be made a day ahead, and the shrimp can be marinated a few hours before cooking. Assemble the sandwiches just before serving to keep the bread from becoming soggy.

If you have leftovers, store the shrimp separately from the bread and toppings to prevent sogginess. To reheat, use an oven or air fryer to warm the shrimp while keeping them crisp. Assemble the sandwiches fresh to maintain the best texture and flavor.

Conclusion

Final Thoughts on BBQ Shrimp Po’ Boy Sandwiches

The BBQ Shrimp Po’ Boy is a flavorful twist on a classic that’s perfect for any occasion. With a combination of smoky, tender shrimp, crisp bread, and zesty remoulade sauce, this sandwich is sure to become a favorite. Whether you’re hosting a BBQ or simply want to enjoy a taste of New Orleans at home, this recipe from 79th Street BBQ and JL Surjan will not disappoint. Try it out today and experience the rich, satisfying flavors for yourself!

Related Recipes and Variations

Other Po’ Boy Variations to Try

If you love the BBQ Shrimp Po’ Boy, you might also enjoy these other Po’ Boy variations:

Catfish Po’ Boy: Crispy fried catfish served on a French roll with tartar sauce.
Roast Beef Po’ Boy: Tender, slow-cooked beef drenched in gravy, perfect for those who love hearty flavors.

Catfish Po' Boy — *Credits to How To Feed A Loon*

Roast Beef Po' Boy — *Credits to Louisiana Cookin*

Explore these recipes and more at 79th Street BBQ to satisfy all your Po’ Boy cravings!

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Written by José Luis Villalobos — The Pitmaster Behind the Fire. Born in Valparaíso, Chile, raised on the asado traditions of the Chilean campo, and now based in Sacramento, California. Over 20 years of live-fire cooking across two continents — from Chilean parrillas to Texas-style offset smokers. This site is where those two worlds meet. Read more →

Introduction to BBQ Shrimp Po’ Boy Sandwiches