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

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