The BBQ Shrimp Po-Boy
Dickie Brennan’s Barbecue Shrimp Po-Boy has become a French Quarter Fest staple over the years in New Orleans. Festival-goers usually brave long lines to get a bite of the dish from the popular Jackson Square vendor.
Sam Martin with Dickie Brennan & Co. tells us more about the dish and reveals some of the recipe.
Martin says its all about giving festival-goers what they’re craving.
“It’s about making people happy and just having fun. That’s our job as chefs and restaurateurs,” Martin said.
This dish is a staple in Dickie Brennan’s kitchens, and you can find the barbecue shrimp served up several different ways at his namesake restaurants.
Here’s a version of their recipe below via the Bourbon House’s blog.
Bourbon BBQ Shrimp Recipe via Dickie Brennan’s Bourbon House
Serves 2 | Prep: 20 min | Cook Time: 5 min
- 1 t garlic, chopped
- 1 T butter
- 1lb peeled shrimp
- 3 T Worcestershire
- 1 T Crystal hot sauce
- 1 lemon, juiced
- 1 T cane vinegar
- 1 T cane syrup
- 2 t Creole seasoning
- 2 t cracked black pepper
- 1 t bourbon
- 1 C, butter, chilled and chopped
- 1 fresh rosemary sprig, minced
Over medium heat, lightly saute that garlic in 1 T of butter in a medium saute pan. Add the shrimp and cook for one minute on each side. Increase the heat to medium-high and add Worcestershire, hot sauce, lemon juice, cane vinegar, cane syrup, Creole seasoning, and cracked black pepper. Add the bourbon and stir to deglaze the saute pan. Cook until reduced by half. Reduce heat to medium and stir in one piece of butter at a time until each is completely melted. Cook until the sauce has thickened enough to coat the spoon. Stir in the rosemary. Serve with hot French bread.
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