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BBQ Shrimp Po' Boy

BBQ Shrimp Po' Boy

Ingredients:

  • 1 cup Smokehouse 220 Honey Bourbon BBQ Sauce – SGC# 145433

  • 1 lb Shrimp (26-30 count), peeled, deveined – SGC# 488296

  • 2 each Tomatoes, large, sliced – SGC# 192063

  • 2 cup Baby Arugula – SGC# 192523

  • 2 tbsp Smoked Paprika – SGC3 171105

  • 1 tbsp Cayenne Pepper – SGC# 171389

  • 1 tbsp Onion Powder – SGC# 170738

  • 2 tsp Salt – SGC# 052100

  • 1⁄2 tsp White Pepper, ground – SGC# 171348

  • 1⁄2 tsp Black Pepper, ground – SGC# 169540

  • 1⁄4 tsp Thyme, dried – SGC# 171314

  • 1⁄4 tsp Basil, dried – SGC# 169730

  • 1⁄4 tsp Oregano, dried – SGC# 170795

  • 2 tbsp Canola Oil – SGC# 054247

  • 2 tbsp Melted Butter – SGC# 054130

  • 4 each Demi Baguettes, 6”, sliced – SGC# 665246

Directions

1. In a medium bowl, mix smoked paprika, cayenne, onion powder, salt, white pepper, black pepper, thyme, basil, and oregano.

2. Add shrimp and toss to coat with seasonings.

3. Heat oil and butter in a large skillet over medium-high heat.

4. Add shrimp and cook for 4½ – 5 minutes, turning once until shrimp is opaque and just cooked through.

5. Spread Mustard Aioli on one cut side of each baguette.

6. Divide shrimp evenly among baguettes and top with tomatoes, lettuce, and thick drizzle with Honey Bourbon BBQ sauce.