Sunday, May 23, 2010

Shrimp Po'boy

A po'boy is a traditional sub sandwich from Louisiana.  This New Orleans specialty is often made with deep-fried shrimp or oysters. I first fell in love with po'boys during college in Texas where I frequented Shells, a great place for fresh seafood close to campus.  No longer on a college student's diet, I set out to reinvent this old favorite by making it a bit lighter. Oven-frying the shrimp delivers big flavor without the fat.
Shrimp Po'boy
Adapted from Cooking Light
Makes 2 servings

1/4 cup dry breadcrumbs
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried ginger
1/4 cup egg substitute, such as Egg Beaters
1/2 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 chili powder
1/4 teaspoon hot sauce, such as Tapatio
2 (10-inch) submarine rolls fresh from the bakery
1 cup arugula
1/4 cup cilantro, loosely chopped
1/4 cup thinly sliced red onion (I use my mandoline here)
cooking spray
2 tablespoons Dijon mustard

1. Prepare broiler.

2. Line a baking sheet with foil. Combine breadcrumbs, salt, pepper, and garlic in a medium bowl, stirring with a fork. Place the egg substitute in a separate bowl. Dredge the shrimp two at a time in to the egg wash and then in to the breadcrumb mixture.  Place breaded shrimp in a single layer on prepared baking sheet.  Spray shrimp lightly with cooking spray.  Broil 4 minutes or until shrimp are done.

3.  Meanwhile, combine ketchup, juice, Worcestershire, chili powder, and hot sauce in a small bowl, stirring with a whisk.

4.  Wrap each deli roll in a moist paper towel and microwave on high for 30 seconds.  Remove the rolls and slice nearly in half, leaving one side still intact.  Spread 1 tablespoon ketchup mixture over each roll half. Place lettuce over bottom half of each roll; top with cilantro and onion. Arrange cooked shrimp on the top half of each roll.  Serve with Dijon mustard on the side.

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