Smoky Bourbon BBQ Shrimp Po’Boys

Allergens

Shellfish, Soy (Worcestershire sauce)

Ingredients

• 1. 24 large shrimp (peeled and deveined) 2. 1 cup bourbon 3. 1 cup ketchup 4. 1/2 cup apple cider vinegar 5. 1/4 cup dark brown sugar 6. 1/4 cup Worcestershire sauce 7. 1/4 cup molasses 8. 1 tablespoon chili powder 9. 1 teaspoon garlic powder 10. 1 teaspoon onion powder 11. 1 teaspoon smoked paprika 12. 1/2 teaspoon cayenne pepper (optional) 13. Salt and black pepper to taste 14. 8 Hoagie rolls, sliced open 15. Shredded lettuce, tomato slices, pickles

Instructions

1. In a medium saucepan over medium heat, combine bourbon, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, chili powder, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Stir until well combined.
2. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes. Remove from heat and let it cool slightly.
3. Season shrimp with salt and black pepper to taste. Place in a large zip top bag and pour half of the cooled bourbon BBQ sauce over them. Seal the bag, and shake well to coat the shrimp evenly. Refrigerate for 1 hour, turning occasionally.
4. Preheat an outdoor grill or indoor grill pan over medium high heat. Remove shrimp from marinade, discarding the marinade. Thread the shrimp onto skewers or place on a grilling tray. Grill the shrimp for 2 to 3 minutes per side or until opaque and cooked through.
5. Remove the shrimp from the grill and brush with remaining bourbon BBQ sauce. Toast hoagie rolls open faced on the grill for 1 minute per side.
6. Assemble Po'Boys by placing several skewered or grilled shrimp onto each roll, followed by lettuce, tomato slices, and pickles. Serve immediately.

Chef’s Insight

Don't forget to use tongs when handling the shrimp skewers to avoid burns.

Notes

Be careful not to overcook the shrimp; they should be firm and pink but not rubbery.