Sunday, July 16, 2006

Shrimp Po'Boys

I am a big fan of shrimp po'boys. I think fried shrimp is delicious, sammiches are delicious, remoulade sauce is delicious, and all of them combined into one delicious meal is even better.

I used a recipe from Cooking Light that I modified a bit. For example, instead of making my own oven-fried shrimp, I bought some frozen popcorn shrimp from Trader Joe's. I added some horseradish to the sauce because it needed more kick to it. And I toasted the sub rolls with a little butter before adding the fillings. It was very yummy, and very easy. I will definitely make it again.

Shrimp Po'boy with Spicy Ketchup
A New Orleans specialty, this sandwich is often made with deep-fried shrimp. Oven-frying the shrimp, which is coated in garlicky breadcrumbs, delivers big flavor without the fat.

3 tablespoons 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
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
2 (10-inch) submarine rolls, split
2 cups torn curly leaf lettuce
1/2 cup thinly sliced red onion

Prepare broiler.

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.

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

Spread 2 tablespoons ketchup mixture 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; top with remaining roll half. Cut sandwiches in half.

Yield: 4 servings


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