Community Recipe
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Spicy Shimp Po'boy Dinner

• Corn Salad Heat a nonstick skillet over medium heat. Add 2 cups fresh corn kernels; cook 5 minutes, stirring frequently. Combine corn, 1/2 cup chopped red bell pepper, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped red onion, 1 1/2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, tossing gently.

• Fresh strawberries

GAME PLAN

Total time: 34 minutes

1. Prepare corn salad.

2. While broiler heats:
• Prepare breadcrumb mixture.
• Toss shrimp in oil.
• Coat shrimp in breadcrumb mixture.

2. While shrimp cooks:
• Prepare ketchup mixture.
• Slice rolls.
• Tear lettuce and slice onion.
• Wash and halve strawberries.

Shrimp Po'boy with Spicy Ketchup

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

Ingredients

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

Preparation

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.

Cooking Light MAY 2003