Spicy & Delicious BIG Barbecue Shrimp PoBoy... on the GRILL! скачать в хорошем качестве

Spicy & Delicious BIG Barbecue Shrimp PoBoy... on the GRILL!

Grilled BBQ Shrimp Po’Boy WHAT MALCOM USED IN THIS RECIPE: Weber Kettle Grill - https://weberinc.sjv.io/QyjyWa Killer Hogs The BBQ Rub http://bit.ly/TheBBQRub BBQ Gloves - https://bit.ly/H2Q_BBQGloves For this Grilled BBQ Shrimp Po’Boy sandwich the ingredients are pretty simple: Large loaf of freshly baked French Bread 2 lbs Raw Shrimp peeled and deveined (I used large shrimp) BBQ Shrimp sauce for basting *recipe to follow Shredded Lettuce Sliced Tomato BBQ Remoulade *recipe to follow I purchased a 2lb bag of Large shrimp and thawed them in a bowl of water for about 30 minutes. The shrimp were deveined but the shells needed removing. To make the grilling easier skewer the shrimp from top to bottom so they lay flat on the grill. It makes it easy to turn and helps the shrimp cook even on both sides. BBQ Shrimp Sauce: 2 sticks Butter 3/4 cup Worcestershire Sauce 4 cloves Garlic minced 2 TBS green onion chopped 2 TBS Flat Leaf Parsley chopped 2 TBS Course Ground Black Pepper 2 TBS Bbq Rub Juice of 1 Lemon Melt butter in small pan and sauté garlic for 1-2 min. Add Worcestershire, Lemon Juice, pepper, and bbq rub. Bring to simmer and reduce heat to low. Add green onion and parsley and simmer for 10-15 min. Keep warm To grill the shrimp you’ll need a medium hot fire. I used a weber kettle grill, buy you can use any grill for this step. It doesn’t have to be screaming hot because shrimp cook fast. We’re shooting for 3-4 minutes on each side. Just before they go on the grill dust each side with The BBQ Rub. Place each skewer on the grill and give it a minute. Brush on the BBQ Shrimp sauce and flip the skewers over after 3 minutes. Hit the backside with baste and time another 3-4 minutes. It’s important not to walk away from the grill here because shrimp will over cook fast. You’ll know when they’re done when they turn pink and you no longer see a transparent color. I told you the grilling part was fast! Now to assemble the Grilled BBQ Shrimp Po’Boy Cut a slit down the length of the French bread and brush the inside with a little olive oil. Place it under the broiler of your oven for a few minutes to toast the inside. Lay the French bread on a large cutting board and layer shredded lettuce and tomato slices on the bottom half. Pile the shrimp on top. It’s ok if a few fall off the sides. It’s supposed to be busting at the seams! To finish off any good Po’Boy you need a good remoulade sauce. Here’s my recipe for BBQ Remoulade: 1 cup mayo 2 TBS Dijon Mustard 3-4 green onions thinly sliced 2 TBS Flat Leaf Parsley finely chopped 2 TBS Killer Hogs The BBQ Rub 1 tsp minced galic Zest of 1 Lemon Juice of 1/2 Lemon 1 tsp Worcestershire Sauce Mix all ingredients together and refrigerate for 2 hours before serving. Smear the BBQ Remoulade on the top half of the French Bread and place it on top. Serve the rest of the sauce on the side for dipping any escaping shrimp. Cut the sandwich into portion sizes and use large tooth pics to hold the pieces together. I serve it right on the cutting board. Connect With Malcom Reed: http://howtobbqright.com/ Facebook -   / howtobbqright   Twitter -   / howtobbqright   Instagram -   / howtobbqright   TikTok -   / howtobbqright   Malcom's Podcast - http://howtobbqright.com/howtobbqrigh... For Malcom's BBQ Supplies visit - https://h2qshop.com/