BBQ Shrimp Po' Boy
Recipe courtesy of Brent Applewhite

Makes 2 Servings

1/2 each French bread loaf
2 tablespoons olive oil
1 pound Louisiana shrimp, peeled
and deveined, your favorite size
1 tablespoon your favorite
seafood seasoning
8 tablespoons Abita amber beer
1 teaspoon fresh thyme
1 teaspoon fresh garlic
1/2 teaspoon fresh rosemary, chopped
1 tablespoon lemon juice
1 dash Worcestershire sauce
1 dash your favorite Louisiana-style
hot sauce
1/4 pound whole butter, unsalted, cold

Slice two 8-inch sections from the French bread and core out the centers. Toast cored bread and set aside.

Heat the olive oil over medium heat, add the shrimp and seafood seasoning. Sauté them until almost done. Remove the shrimp and set aside. In the hot sauté pan, add the garlic, thyme, and rosemary. Once the garlic is toasted, add the lemon juice to deglaze the pan.

Next, add the beer, Worcestershire, and hot sauce. Lower the heat and allow this to reduce. Add the cold butter and keep stirring to
incorporate. Return the shrimp to the pan and allow them to heat thoroughly. Fill the reserved French bread with the shrimp and sauce.