Recipe of the Week: BBQ Shrimp Po-Boy

As a Louisiana resident, I'm always eager for a taste of home. Unfortunately, quick and easy dishes aren't the calling card of Cajuns. Red beans and rice need to soak overnight. Gumbo requires a 30 minute roux. Etoufee is a lot of a prep work, chopping and dicing.

While this recipe may not be entirely authentic, it is do-able on a week night. Ceasar dressing isn't how they serve at Liuzza's, but when a craving for Louisiana hits after a long day at work, these spicy, garlicy shrimp will do just fine. You may find that you have a majority of the ingredients on hand, and the recipe only requires a skillet and bowl, so dishes are minimal. Serve and laissez le bon temps rouler!

Cooking Light

Ingredients

• 1/2 cup fat-free Caesar dressing
• 1/3 cup Worcestershire sauce
• 2 tablespoons butter or stick margarine
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 1/2 teaspoons black pepper
• 1 teaspoon hot pepper sauce
• 5 bay leaves
• 3 garlic cloves, minced
• 2 pounds large shrimp
• 1/3 cup dry white wine
• French bread 
• 10 lemon wedges

Instructions

1. Warm french bread in oven at 400 degrees.
2. Combine the first 11 ingredients in a large nonstick skillet; bring to a boil.
3. Add shrimp, and cook 7 minutes, stirring occasionally.
4. Add wine, and cook 1 minute or until shrimp are done.
5. Hollow out warm french bread by sticking the end of a wooden spoon down the middle and pulling out the spongy bread inside. Fill with shrimp and sauce for a no-mess po-boy. Serve warm.