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Shrimp Po' Boy with Garlic Parsley Butter

Prep Time: 15 Min | Cook Time: 15 Min


  • 1
    4 cloves chopped fresh garlic
  • 2
    1/3 C. chopped fresh parsley
  • 3
    1 Tsp. Kosher salt
  • 4
    1 stick butter
  • 5
    20-25 shrimp, peeled and deveined
  • 6
    ½ Tbsp. Creole/Cajun seasoning
  • 7
    2 Tbsp. Sazón seasoning
  • 8
    1 lemon, sliced in half
  • 9
    1 Tbsp. chopped fresh parsley (can substitute dried)
  • 10
    2-4 cloves chopped fresh garlic
  • 11
    3 Tbsp. garlic-parsley butter
  • 12
    Shredded lettuce
  • 13
    Tomato slices
  • 14
    Your favorite bread rolls, sliced lengthwise
  • 15
    Olive oil for drizzling


Garlic Parsley Butter

1. Combine 4 cloves chopped garlic, 1/3 C. chopped parsley, Kosher salt, and butter in a medium bowl and mix thoroughly by hand with gloves to make garlic parsley butter.

2. Place the bowl in refrigerator to chill and use when needed.

Shrimp Po' Boy

1. In a large bowl, season shrimp with Creole/Cajun and Sazón seasonings, or use Original All-Purpose BBQ rub, to taste, and mix well. Add in juice from half lemon, remaining chopped garlic, and lightly drizzle with olive oil.

2. Place shrimp in refrigerator for 30 minutes to allow the seasonings to absorb. After 30 minutes, put shrimp on skewers or place in grill wok. 

3. Pre-heat grill to 225° and prepare for offset smoking by placing cherry wood chunks or preferred wood chunks in the Side Fire Box. Smoke shrimp for 9 minutes or until the internal temperature reaches 130°F.

4. Char the shrimps over direct heat for 3 minutes on each side or until the internal temperature reaches 140°F. Toast bread rolls until golden brown. Melt garlic parsley butter and toss with shrimp in a bowl until evenly coated.

Add shrimp, lettuce and tomatoes to toasted bread rolls and enjoy!

Note: If you do not have a probe, take one shrimp and slice it to test for doneness. The meat should be white and moist inside. Using the Cajun/Creole seasonings will turn the shrimp orange, so you can’t tell they are done by looking at them from the outside.

Author: James Llorens | @Certified.Creole.BBQ
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