Oven-Fried Shrimp and Okra Louisiana Po'boys

 Recipe
Photo: Line T. Klein; Styling: Paige Hicks

Yield:

Serves 4 (serving size: 1 sandwich)

Total time: 33 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 33 Minutes
Total: 33 Minutes

Nutritional Information

Calories 396
Fat 15.7 g
Satfat 1.4 g
Monofat 8.5 g
Polyfat 4.8 g
Protein 18 g
Carbohydrate 46 g
Fiber 4 g
Cholesterol 90 mg
Iron 3 mg
Sodium 754 mg
Calcium 194 mg

Ingredients

2 tablespoons finely chopped green onions
1 tablespoon drained chopped capers
2 tablespoons canola mayonnaise
1 1/2 teaspoons fresh lemon juice
1 teaspoon Creole mustard
1/8 teaspoon ground red pepper
1 small garlic clove, grated
15 small okra pods, trimmed and halved lengthwise (about 6 ounces)
1/2 cup fat-free buttermilk, divided
1/2 teaspoon kosher salt, divided
10 ounce medium shrimp, peeled and deveined
1 tablespoon all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons salt-free Cajun/Creole seasoning
3 tablespoons canola oil
4 top-split hot dog buns, toasted
1/2 cup thinly sliced iceberg lettuce
1 medium tomato, cut in half lengthwise and thinly sliced

Preparation

1. Place a jelly-roll pan in oven. Preheat oven to 450° (leave pan in oven).

2. Combine first 7 ingredients in a small bowl, stirring well. Chill until ready to use.

3. Combine okra and 2 tablespoons buttermilk; toss to coat. Sprinkle with 1/4 teaspoon salt; toss to coat.

4. Place shrimp in a medium bowl. Sprinkle with flour; toss well to coat. Drizzle with remaining 6 tablespoons buttermilk, and sprinkle with remaining 1/4 teaspoon salt; toss to coat. Drain okra and shrimp through a sieve; discard liquid.

5. Combine cornmeal and Cajun/Creole seasoning in a large zip-top plastic bag. Add okra and shrimp; seal bag, and shake well to coat.

6. Carefully remove pan from oven; drizzle with oil, tilting pan to spread oil. Remove shrimp and okra from cornmeal, shaking off excess; arrange in a single layer on pan. Bake at 450° for 5 minutes; carefully stir and turn over. Bake 4 minutes or until done.

7. Spread about 1 tablespoon rémoulade on one side of hot dog buns; divide lettuce and tomato evenly among buns. Divide shrimp mixture evenly among buns.

Ann Taylor Pittman,

Cooking Light

July 2014