Blackened Shrimp & Bacon Po Boy, 4/15/14

      Alan Bennett

      Makes: 4 servings
      Prep Time: 10 mins
      Cook Time: 10 mins


      1 lb small Shrimp (61-70 count), peeled & deveined
      1 1/2 sticks unsalted butter
      1 1/2 teaspoon minced garlic, minced
      1 teaspoon Worcestershire sauce
      1 1/2 Tablespoons Blackened Redfish Magic seasoning
      1/2 cup seafood stock
      1/4 cup beer, room temperature
      8 slices or more bacon, cooked & chopped
      18" french bread, lightly toasted
      1/2 cup remoulade Sauce
      1 cup shredded lettuce
      1 tomatoes, sliced

      Notes / Directions

      rinse & drain the peeled & deveined shrimp in cold water - set aside for later use
      cook bacon in a large skillet
      set aside to cool. When cool, chop into small pieces

      reserve 2 Tablespoons of bacon grease in skillet
      Combine 1 stick of butter, garlic, Worcestershire sauce and Redfish Magic seasoning in the skillet with the bacon grease
      saute over high heat
      when butter melts, add shrimp
      cook 2 minutes, shaking back & forth
      add remaining butter and seafood stock.
      cook & shake for another 2 minutes
      add beer and cooked & chopped bacon
      cook & shake for 1 more minute
      remove from heat

      using a bread knife, slice the French bread lengthwise leaving one side attached (like a hinge)
      spread Remoulade Sauce on both sides of the French bread
      add shredded lettuce and sliced tomatoes
      With an unslotted spoon, scoop the Shrimp & bacon mixture out of the skillet and onto the bread. Having the sauce on the bread is what makes this Po Boy so tasty!

      Note: I suggest using the remaining sauce in the skillet as a dipping sauce for the Po Boy