New Orleans BBQ Shrimp Po-Boy

With buttery shrimp inspired by a famous New Orleans restaurant, these po-boys are an instant trip right down to the Crescent City.

Prep: 15

Cook: 10

Total: 25

Yield:4 po-boys

Prepare bread by cutting off ends of rolls or baguettes. Hollow out bread using spoon or fingers. Set hollowed-out bread aside.
Cut one lemon into thin slices. Cut other lemon into wedges. Set lemons aside.
Heat skillet over medium heat. Once pan is hot, add butter and melt completely.
Add olive oil, garlic, black pepper, Worcestershire sauce, paprika (optional), dried thyme, hot sauce, salt, and lemon slices to skillet with melted butter. Stir well and simmer over medium heat 2 to 3 minutes.
Add peeled shrimp to skillet. Stir to coat shrimp and cook 2 to 3 minutes or until shrimp turn pink and are just cooked through.
Spoon cooked shrimp into hollowed-out bread and drizzle with extra butter sauce. Serve warm with lemon wedges. Alternately, serve shrimp in skillet or serving dish, with lemon wedges and bread on side.

The shrimp will keep cooking in the butter sauce even after you remove the skillet from the heat. If it'll take you a minute to fill the bread, transfer the shrimp to a bowl first so they don't overcook.
Bread: French pistolettes are ideal but can be hard to find. Hoagie rolls or small baguettes will work in their place.
Paprika: Paprika is NOT a typical ingredient in the Liuzza's shrimp po-boy. It's just to give the shrimp more of a Cajun look and a little kick, so it's totally optional here.
Hot Sauce: I recommend using Crystal Hot Sauce, Louisiana Hot Sauce, or Tabasco.
Shrimp: If you're making po-boys, use smaller shrimp. If you're serving the shrimp on their own or with bread on the side, use larger shrimp.
Make it Low Carb/Keto: Skip the bread and enjoy the BBQ shrimp all on its own. For low carb, serve with low carb bread on the side to sop up any leftover butter sauce.