Opt for a slimmed-down version of the po’ boy
The po’ boy is a New Orleans specialty, a sandwich often made with deep-fried shrimp. Here’s a recipe in which oven-frying the shrimp, coated in garlicky bread crumbs, delivers big flavor without the fat.
This smart, slimmed-down version of the regional favorite is from a feature in Cooking Light magazine. The feature’s theme is to “make sandwich night more exciting” with easy recipes.
Cut preparation time from this recipe cuts by purchasing shrimp that’s already peeled and deveined.
Shrimp Po’ Boy
with Spicy Ketchup
- 3 tablespoons fine dry bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 1/4 cup ketchup
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon chile powder
- 1/4 teaspoon hot pepper sauce
- 2 (10-inch) submarine rolls, split
- 2 cups torn curly leaf lettuce
- 1/2 cup thinly sliced red onion
Heat the broiler. Line a baking sheet with heavy-duty aluminum foil.
Combine the bread crumbs, salt, pepper and garlic in a medium bowl, stirring with a fork. Combine the oil and shrimp; toss well.
Place half of the shrimp in the bread-crumb mixture; toss well to coat. Place the breaded shrimp in a single layer on the prepared baking sheet. Repeat with the remaining shrimp and bread-crumb mixture. Broil 4 minutes or until the shrimp are done.
Combine the ketchup, lemon juice, Worcestershire, chile powder and hot pepper sauce in a small bowl, stirring with a whisk.
Spread 2 tablespoons ketchup mixture over the cut sides of each roll half. Place 1 cup lettuce over the bottom half of each roll, and top with 1/4 cup onion. Arrange 1 cup shrimp on each roll half and top with the remaining roll half. Cut the sandwiches in half.
Makes 4 servings.
Nutrition information per serving: 401 calories, 9 grams fat (2 grams saturated), 172 milligrams cholesterol, 30 grams protein, 49 grams carbohydrates, 3 grams dietary fiber, 864 milligrams sodium.