Recipes Lunch Sandwiches & Wraps Seafood Sandwiches Barbecue Shrimp Po’boy Be the first to rate & review! Smoky, spiced shrimp are the heart of this classic New Orleans-style po’boy sandwich. By Erick Williams Erick Williams Erick Williams is the renowned Chicago chef and owner of Virtue Restaurant & Bar, Mustard Seed Kitchen, Daisy’s Po-Boy & Tavern, and Top This Mac & Cheese. Williams made history in 2022 as the first Black chef to win the James Beard Award for Best Chef: Great Lakes. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman Active Time: 20 mins Total Time: 20 mins Servings: 4 servings Yield: 4 sandwiches This wonderfully spiced sandwich comes from Daisy’s Po-Boy and Tavern in Chicago. Chef and owner Erick Williams named the restaurant for his late Aunt Daisy, whose husband, Stew, had Louisiana roots and introduced Williams to Cajun and Creole cooking. He calls this restaurant an Up-South po'boy shop, noting that some Southern culinary traditions shifted slightly as Black people moved north during the Great Migration. This sandwich is an example of how Williams uses food as an ode to the South. Try to find baguettes or rolls with a thin, crackly crust and soft interior for these po’boys, so the spiced shrimp and mayonnaise can soak into the bread while the roll retains its integrity. Cook Mode (Keep screen awake) Ingredients 2 tablespoons smoked paprika 1 tablespoon garlic powder 1/2 tablespoon onion powder 1/2 tablespoon dried thyme 1/2 teaspoon cayenne pepper 1 teaspoon mustard powder 2 teaspoons black pepper 1 teaspoon kosher salt 1 teaspoon celery salt 2 tablespoons dark brown sugar 8 tablespoons canola oil, divided 1 1/4 pounds medium-sized shrimp, peeled and deveined 8 ounces shredded iceberg lettuce 1 tomato, sliced 1/2 cup mayonnaise 16 sweet and spicy pickles 2 (12-inch) baguettes Directions Combine paprika, garlic powder, onion powder, thyme, cayenne pepper, mustard powder, black pepper, salt, celery salt, and brown sugar in a bowl. In a separate bowl, toss shrimp and 2 tablespoons canola oil together until shrimp are coated in oil. Season shrimp with half of barbecue seasoning, adding more as needed and tossing it to make sure shrimp is evenly coated. Heat remaining canola oil in a large skillet over medium-high. Add seasoned shrimp and cook until shrimp are light pink and slightly curled, 30 to 40 seconds per side. Remove skillet from heat. Slice baguettes lengthwise and spread mayonnaise on cut sides of top and bottom halves. Divide shredded lettuce, tomato slices, and pickles between each baguette. Top with shrimp, close baguettes, and cut in half to serve. Rate It Print