Whenever I visit New Orleans, a must-stop is an out-of-the-way joint that my NOLA friend Jamie introduced me to many years ago. It’s a funky Mid-City restaurant and bar called Liuzza’s By the Track, so named since it’s located adjacent to the Fairgrounds and Race Course. I make the pilgrimage to Liuzza’s for their amazing Barbecue Shrimp Po Boy, which is a hollowed out, hot and crusty French pistolette stuffed and overflowing with Worcestershire-spiked shrimp in a molten hot lava sauce that is irresistible. It’s not “barbecue” in the sense we normally think of – red BBQ sauce. Nope, it’s so much better. Here is my version of Liuzza’s BBQ shrimp po boy.
Note: This recipe will make enough sauce for about four po-boys.
- 1/3 to 1/2 lb. small-to-medium shrimp per po-boy, peeled and deveined
- 1 stick unsalted butter
- 2 garlic cloves, peeled and smashed
- 1/4 cup olive oil
- 1 Tbsp black pepper
- 1/2 Tbsp Worcestershire sauce
- 1/4 tsp. dried thyme
- 1 Tbsp Louisiana-style hot pepper sauce
- 1 tsp. salt
- 1 lemon, thinly sliced
- 4 Hoagie, hero or po boy style rolls
- Preheat the oven to 400 F. Before you begin cooking, cut the ends off of the rolls you’ll use for the po-boys. In New Orleans they use French bread pistolettes. Here, you could use your favorite hero, sub or hoagie roll. After you’ve cut the ends off the rolls, hollow out most of the bread using a wooden spoon or your fingers. You could also make this recipe and use hollowed-out bread bowls for serving.
- In a medium oven-proof skillet, combine the butter, olive oil, garlic, black pepper, Worcestershire sauce, dried thyme, Louisiana hot sauce and salt. Heat the mixture over medium-high heat and stir the ingredients well.
- Add the shrimp to the skillet and stir into the sauce. Make sure the shrimp are evened out in one layer. Lay the lemon slices on top of the shrimp and give any extra slices or the end lemon pieces a squeeze over the shrimp.
- Transfer the shrimp pan to the oven and cook, uncovered, for about 5-6 minutes, until just done.
- When the shrimp are finished cooking, remove and discard the lemon slices and garlic cloves.
- Spoon the shrimp and sauce into the hollowed-out bread (careful — it’s HOT!) and serve immediately.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.