In New Orleans, they do BBQ their own way! Skip the grill and smoky sauces, instead, cook succulent shrimp in a zesty garlic butter sauce spiked with Frank’s® RedHot® and French’s® Classic Worcestershire Sauce. Load onto toasty rolls to create the New Orleans classic Po’ Boy sandwich. Looking for an extra hit of Frank’s RedHot? Top with a tangy remoulade for the perfect finishing touch. Recipe and Photo Credit: Adam Richman (@AdamRichman)
1 tablespoon McCormick® Coarse Ground Black Pepper
2 pounds large shrimp, peeled and deveined
1 cup chopped green onions, divided
4 hero rolls, split lengthwise, toasted
Thinly sliced tomato
HEAT butter in large skillet on medium heat until melted and bubbly. Add garlic. Cook and stir until lightly browned and fragrant. Stir in RedHot Sauce, Worcestershire sauce, lemon juice, bay leaves, seasonings, salt and pepper. Bring to simmer.
ADD shrimp to skillet, reduce heat to medium-low. Cook and stir just until shrimp turn pink. Turn off heat. Remove bay leaves and stir in 1/2 cup of the green onion. Remove skillet from heat.
TO ASSEMBLE Po’ Boy sandwiches, spread mayo on cut-sides of rolls. Place lettuce and tomato on bottom half of rolls. Spoon shrimp mixture over top. Sprinkle evenly with remaining green onions, top with pickles and top of rolls. Cut in half to serve.
For bolder flavor and another hit of RedHot, serve Po’ Boys drizzled with a Zesty Remoulade Sauce. Whisk 2/3 cup mayonnaise, 2 tablespoon FRANK'S RedHot® Original Cayenne Pepper Sauce, 2 tablespoon French's® Spicy Brown Mustard, 2 teaspoon sugar and 1 teaspoon OLD BAY® Seasoning in small bowl. Drizzle over shrimp when assembling Po’ Boys.