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Shrimp Po-Boy Kamado Style


There seems to be a seafood cooking theme on the forum right now.  Here is my addition to that sea of cooks.


Now normally when you think of a good south Louisiana shrimp po-boy you are thinking fried shrimp as the main character.  Well…I decided to do a shrimp po-boy without frying the shrimp and to cook it on Big(Red)Joe.  Got you wondering how he’s gonna do dat, don’t I?    Well let’s find out, mes amis!


My newest idea revolved around a variation of my New Orleans BBQ shrimp recipe  ( http://www.kamadoguru.com/topic/8738-new-orleans-style-barbequed-shrimp/?p=88234 )  except simpler and quicker.   I did not want to grill the shrimp on skewers especially 2.5 pounds and I wanted to end up with kicked up flavor both in the shrimp and on the bread itself from a sauce.


One Really Good Smokehowze Gourmet Shrimp Po-Boy




I know you want one of these... 



Georgia wild caught shrimp are in season and I picked up 2.5 pounds of headed medium size white shrimp in the shell.  You do not need the more expensive big ones for this recipe and the mediums are actually better as you will see.  Since we will peel them, no need for the head-on version. 


The cast of characters


The Shrimp


Green Onions

Red or Yellow Onion


Bell Pepper (any color)


Worcestershire Sauce

Hot Sauce (Tabasco or Crystal preferred)

Smoked Paprika

Cajun Seasoning

Fresh Lemon

½ stick butter

Olive or other quality oil (I used red palm fruit oil – it adds a nice color and flavor)


A Loaf of Good Fresh French bread

Lettuce (fine cut)

Tomatoes (sliced)



The Prep


Rinse and peel the shrimp, optionally reserving the shells (and heads if there were head-on) for a stock .


Wild Georgia Shrimp



Optional:  Using a suitable size stock pot add a good pat of butter in the bottom and get it hot.  Put the shrimp shells (and heads) in the hot melted butter and stir well to coat and sauté the shells for several minutes.  Add the minimum amount of water to cover at least 3/4 of the shrimp.   Bring to boil.  Boil for 5 minutes stirring shrimp around so as to extract the flavor from the shell.  Continue boiling and occasionally stirring allowing water to reduce significantly but do not scorch the shells.  Drain in heat proof sieve, reserving the stock.  Discard shells.  Return stock to the pot and reduce just a few tablespoons of a rich flavored stock.  Remove from heat and reserve. 


Making Shrimp Stock



Use a heat proof pan/pot suitable for cooking on the Kamado indirect at temps up to 450 degrees.  The pot will be set directly on the deflector.  I used my 3 qt Lodge enameled cast iron.  Regular cast iron is also OK.


Chop green onions, onions, parsley, garlic and bell pepper. Combine with shrimp and add the seasonings, the butter in patties, a few tablespoons of the oil, the juice of ½ a lemon.  Do this to your liking on amounts of ingredients and the flavor profile.  We want to generate a good robust rich flavor on the shrimp and have a sauce that is not watery when we cook it down.  Mix it all up well.  It should smell good already.  

Some Fixins



All Put Together and the Cast Iron Lodge




The Cook


This is the easy part but you need to stay near the grill and have a bowl ready big enough for the shrimp, a spider or equivalent, and some good heavy duty pot holders.


Set the Kamado for indirect with deflector and stabilize and 400-425 degrees or so.  I set the pan (with no lid)  right on the deflector as I wanted a fast hot cook on bottom of pan but also some oven baking effect.  You could probably do this as a direct cook in this same type heavy bottom pot at 350 degrees. But I also wanted the oven setup in Joe for heating the bread at the end.  I added pecan chucks to the fire right before putting the pan on to get some heavy smoke going.


On Big Joe at 400



The shrimp will cook in less than 5-7 minutes.  Cook with lid on Kamado closed, but open and stir often even 2-3 minutes.  You should see the shrimp go opaque – taste one every so often to check doneness.  Adjust seasoning as desired at this time.  I had to kick mine up some mid cook.


Shrimp Done & Ready to Be Removed From Pan



Using a slotted spoon or spider remove the shrimp when just done to another dish and reserve.  Now we will cook the sauce further (another 5-8 minutes) and reduce it until almost all water is gone and it just thickens and the flavors get concentrated.  Careful it does not burn or overcook the seasonings in the oils.  Again this is closed lid on Kamado cooking, but checking often.  If doing this direct be especially vigilant.  Now add in the  reserved shrimp stock.  Again taste and amend for final seasoning.   


Need to Reduce and Enrich the Sauce - this is right after removing the shrimp



Sauce Reduced - I could just eat the sauce and be happy


When sauce is reduced, remove cooking pan from heat.  Allow to cool a bit, and then add the shrimp back into the pan and stir gently to coat shrimp. Set aside uncovered to prevent any further cooking and to promote some additional cooling.  


Add the Shrimp Back - now we are really talking


With Kamado on indirect, heat the French bread which has been pre-sliced to length and length wise (but not cut all the way thru – you want V” to hold the shrimp and fixins)  until thoroughly warm but not toasted.  On a direct fire this step could be tricky -  so I suggest to foil the bread first.


Fresh French Bread Heated on the Kamado



Building the Po-Boy


Take a hunk of the bread, slather one side of the “V” with mayo (or add dollops of mayo at end on top the lettuce).  I considered making a flavored mayo sauce but the regular mayo and the cooked shrimp pan sauce go so well together there was no need to amend the mayo.  


Layer in the sliced tomatoes.  On other side, layer in the shrimp and spoon some of the sauce on the shrimp and bread.   Add the fine cut lettuce.  A final sprinkle of Cajun seasoning.   Close up the bread and enjoy one superb original (non-fried) gourmet shrimp po-boy.   "I gar-on-tee, that!".


Shrimp and Sauce Ready to Go On the Bread



Grab the Lettuce and Tomato



Building The Po-Boy



Now, thank the Lord for great seafood, open a Louisiana brewed Abita beer and enjoy this feast with family and friends.


That Do Taste Good -  Have a few extra napkins 




Ya’ll come back now! Ya hear?

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Used to live in NOLA ... I do miss the cuisine, especially the nice simple fare like a Po Boy! I love oyster Po Boys ... those were to die for. Cold beer and a bucket of crawfish! Seafood boil!

Smoke old buddy - you done did yo self right proud there!

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