Don't bother turning on your grill; in New Orleans, BBQ shrimp has nothing to do with an open flame and syrupy BBQ sauce. Shrimp is simmered or baked in a quick garlicky butter sauce, usually with rosemary. A homemade remoulade with mustard, herbs and briny cornichons cuts the richness of the buttery shrimp.
The shrimp and the remoulade are both at their best when they've had time to sit; the remoulade can be made the night before, and the shrimp should sit for about 10 minutes in the garlic butter before serving. For a brinier, remoulade, add juice from the cornichon jar instead of vinegar.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. On twitter and instagram @suzerbruiser
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Ingredients
For the Remoulade
1 tablespoon mustard
1 egg yolk
2/3 cup vegetable or canola oil
1/4 cup cornichons, finely chopped
1/4 cup fresh flat-leaf parsley, chopped
2 teaspoons white wine vinegar or other white vinegar
Kosher salt and freshly ground pepper
For the Po' Boy
1 stick unsalted butter
2 tablespoons Worcestershire sauce
4 teaspoons Creole seasoning
1 to 2 teaspoons hot sauce
Juice of 1 large lemon (about 2 tablespoons)
1 tablespoon fresh chopped rosemary
5 cloves garlic, minced
1 pound shrimp, peeled and deveined
1 French baguette, sliced mostly open (not all the way through)
Romaine lettuce, for serving
Procedures
Whisk together mustard and yolk in bowl. Slowly pour in oil, whisking constantly until emulsified. Stir in cornichons, parsley and vinegar. Season with salt and pepper. Refrigerate until ready to use.
Melt butter in large skillet over medium heat; immediately stir in Worcestershire, seasoning, hot sauce and lemon juice. Add rosemary and garlic and saute 1 to 2 minutes. Add shrimp and simmer over medium-high heat until just pink on both sides and cooked through, about 4 minutes. Transfer shrimp to plate with slotted spoon. Bring sauce to simmer over high heat; cook for 2 minutes to reduce. Pour sauce over shrimp. Slather remoulade on bottom half of baguette; top with lettuce. Top with shrimp and sauce. Let sandwiches sit for 5 to 10 minutes; best eaten at room temperature when juices soak into bread.
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