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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 2 sandwiches
2 small loaves, French bread, centered hollowed out
1 teaspoon garlic, chopped
1 tablespoon butter, divided
1 pound peeled shrimp
3 tablespoons Worcestershire sauce
1 tablespoon Crystal hot sauce
1 lemon, juice only
1 tablespoon cane vinegar
1 tablespoon cane syrup
2 teaspoons Creole seasoning
2 teaspoons cracked black pepper
1 teaspoon bourbon
1 cup butter, chilled and chopped
1 fresh rosemary, minced
Lightly saute garlic in 1 tablespoon of butter in medium saute pan. Add shrimp and cook for 1 minute on each side. Increase the heat to high and add Worcestershire sauce, hot sauce, lemon juice, cane vinegar, cane syrup, Creole seasoning and cracked pepper. Add bourbon and stir to deglaze saute pan. Cook until reduced by half.
Reduce the heat to medium and add remaining butter one piece at a time, mixing until completely incorporated after each addition and cooking until sauce is thickened enough to coat the spoon. Stir in the rosemary.
Ladle into French bread.
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Bourbon House's Bourbon Barbecue Shrimp Po-boy
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 2 sandwiches
2 small loaves, French bread, centered hollowed out
1 teaspoon garlic, chopped
1 tablespoon butter, divided
1 pound peeled shrimp
3 tablespoons Worcestershire sauce
1 tablespoon Crystal hot sauce
1 lemon, juice only
1 tablespoon cane vinegar
1 tablespoon cane syrup
2 teaspoons Creole seasoning
2 teaspoons cracked black pepper
1 teaspoon bourbon
1 cup butter, chilled and chopped
1 fresh rosemary, minced
Lightly saute garlic in 1 tablespoon of butter in medium saute pan. Add shrimp and cook for 1 minute on each side. Increase the heat to high and add Worcestershire sauce, hot sauce, lemon juice, cane vinegar, cane syrup, Creole seasoning and cracked pepper. Add bourbon and stir to deglaze saute pan. Cook until reduced by half.
Reduce the heat to medium and add remaining butter one piece at a time, mixing until completely incorporated after each addition and cooking until sauce is thickened enough to coat the spoon. Stir in the rosemary.
Ladle into French bread.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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