Chef John Folse: Barbecued shrimp sandwiches

(WVUE) - I recommend making the barbecue sauce one or two days in advance, so that it develops a more pronounced flavor. This simple barbecued shrimp sandwich is an excellent option for patio parties, and you may even get creative with the type of bread or sandwich roll used in the recipe.

Prep Time: 1 Hour

Yields: 6–8 Servings

Ingredients:

2 pounds (70–90 count) shrimp, peeled and deveined

1 cup prepared barbecue sauce

1 cup heavy whipping cream

¼ cup orange juice

salt and black pepper to taste

granulated garlic to taste

½ cup olive oil

1 tbsp barbecue rub

¼ cup minced onion

¼ cup diced red bell pepper

¼ cup diced yellow bell pepper

¼ cup diced green bell pepper

¼ cup diced celery

6–8 (6-inch) French bread po'boy rolls

1 red onion, peeled and thinly sliced

Method:

In a large sauté pan over medium heat, whisk together barbecue sauce and cream. Bring to a low boil and cook 4–6 minutes, stirring occasionally. Remove pan from heat, add orange juice and blend well. Season to taste using salt, pepper and granulated garlic. Set aside to cool. In another large sauté pan, add olive oil over medium-high heat. Season shrimp with barbecue rub then sprinkle lightly with salt, pepper and granulated garlic. Add onions, bell peppers and celery then sauté 2–3 minutes or until vegetables are wilted. Add shrimp and cook 2–3 minutes or until pink and curled. Stir in prepared barbecue sauce, reduce heat to low and cook until shrimp are well coated and sauce is heated thoroughly. Adjust seasonings if necessary. Warm French bread if desired, fill with an equal portion of barbecued shrimp and top with sliced red onions.