Celebrate Mardi Gras: Low-Fat Shrimp Po’ Boys
February 17, 2009
With Mardi Gras parades going on now and Fat Tuesday coming up on February 24th, I thought I would share a Shrimp Po’ Boy recipe. This recipe is special because these Po’ Boy sandwiches are lower in fat and take only 20 minutes to prepare. The shrimp in these sandwiches are not fried but instead, broiled in the oven. This technique works great, sparing the oil, but still adding flavor and crunch. Use your favorite cocktail sauce if time is short or try the quick recipe below and savor the taste of New Orleans.
Shrimp Po’ Boys
Use your favorite cocktail sauce for this recipe or make your own by combining 2 tablelspoons chili sauce, 2 tablespoons ketchup, 2 tablespoons lemon juice, 1/2 teaspoon horseradish and 1/4 teaspoon hot sauce in a medium bowl.
Prep: 15 minutes
Cook: 5 minutes
Yield: 4 servings
3 tablespoons panko or dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
2 (10-inch) submarine rolls, split
2 cups torn curly leaf lettuce
1/2 cup thinly sliced red onion
1 lemon (optional)
1. Prepare broiler.
2. Line a baking sheet with heavy-duty aluminum foil. Combine breadcrumbs, salt, pepper, and garlic in a medium bowl, stirring with a fork. Combine oil and shrimp; toss well. Place half of the shrimp in the breadcrumb mixture; toss well to coat. Place breaded shrimp in a single layer on prepared baking sheet. Repeat procedure with remaining shrimp and breadcrumb mixture. Broil 4 minutes or until shrimp are done.
3. Spread 2 tablespoons cocktail sauce over cut sides of each roll half. Place 1 cup lettuce over bottom half of each roll; top with 1/4 cup onion. Arrange 1 cup shrimp on each roll half; squeeze with lemon juice, if desired. Top with remaining roll half. Cut sandwiches in half.