BBQ Po’Boy Sandwich and Salad
|July 16, 2013||Filled under Recipes: Burgers and Sandwiches, Recipes: Salads, Recipes: Seafood||
A recipe for BBQ Shrimp Po’Boy sandwiches recently caught my eye. Shrimp, bacon and smokey mayo topped with some BBQ sauce sounded incredible. This is just the type of thing my husband would love. Now I would just have to see if I could create a low carb version so I could enjoy it too.
The original recipe called for a homemade BBQ sauce that included a 1/2 cup of brown sugar. Since most store bought BBQ sauces contain a good amount of sugar per serving I pulled a container of my homemade low carb barbeque sauce from the freezer. Yes, you heard correctly. I make a batch of homemade sauce and freeze it in small batches. Gladware containers and quart size freezer bags make storing extra sauce fast and easy. Of course you can always use whatever type of BBQ sauce you have on hand.
Shrimp and Bacon:
Originally the large shrimp were suppose to be wrapped with a half a piece of bacon. The wrapped shrimp were then to be placed on skewers and grilled until the bacon was crisp. Mmmm…crispy bacon. Sadly the shrimp I had in my freezer were too small. Improvisation was needed. The sliced bacon was laid out in a 13 X 9 inch pan and baked in the oven at 450F until they were crisp. This usually takes about 30 to 40 minutes. About half way through baking I remove the pan, carefully pour out the melted bacon fat that’s collected in the bottom into a container and use a spatula to flip the strips. The bacon is then returned to the oven and cooked until they are as crispy as I like them. Cook your bacon to the crispness you prefer. As for the shrimp, I boiled them for several minutes until they were pink and then drained the water. The tails and any bits of shell that remained were removed and the shrimp were added back to the pot. Add: some salt, freshly ground pepper and a teaspoon each minced garlic, dried onion bits and Wright’s liquid smoke. Give it all a good stir and gently warm the shrimp to blend the flavors.
1 cup mayonnaise
2 teaspoons Wright’s liquid smoke (or another brand of liquid smoke)
1 teaspoon Worcestershire sauce
Combine all the ingredients, mix well and store in a covered container in the refrigerator until needed.
For BBQ Shrimp Po’Boy Sandwiches:
Your choice of bread or bun
cooked and seasoned shrimp
Spread a layer of smokey mayo on your choice of bread. In the picture above my non low carb eating husband used hot dog buns. Add a slice of bacon, shredded lettuce and several slices of tomato. Top with the shrimp and drizzle the BBQ sauce over them. Eat and enjoy!
Low Carb BBQ Shrimp Salad:
Place the shredded lettuce in a bowl and add well rounded tablespoon or even two of the smokey mayo. Mix well. Put the coated lettuce on a plate and top with the sliced tomatoes, crumbled bacon and seasoned shrimp. Drizzle some of the BBQ sauce over the top and enjoy. In the picture I packed my salad in a container to bring with me to work. The smokey mayo and BBQ sauce were in two other smaller containers. They were added once it was break time and I was ready to eat. It worked out great.
If you have low carb wraps or gluten free buns on hand feel free to use them. Or go with the salad. It was great!