This was a great weeknight meal, and, yes, the cayenne pepper in the sauce really woke up my tastebuds. The heat was a nice flavor substitute for frying the shrimp, so I think I might keep it the same next time because otherwise the sandwiches might be kind of bland. I served the po'boys with wilted spinach.
Shorty Shrimp Po'boys
Photo: Jason Wallis; Styling: Missie Neville Crawford
More From Cooking Light
Total: 25 Minutes
Amount per serving
- Calories: 304
- Fat: 4.9g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.6g
- Protein: 13.4g
- Carbohydrate: 51.6g
- Fiber: 3g
- Cholesterol: 32mg
- Iron: 3.2mg
- Sodium: 435mg
- Calcium: 66mg
- 2 tablespoons low-fat buttermilk, divided
- 1 tablespoon canola mayonnaise
- 1 tablespoon water
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons whole-grain mustard
- 1/2 teaspoon ground red pepper
- 16 medium shrimp, peeled and deveined (about 3/4 pound)
- 1/4 cup yellow cornmeal
- Cooking spray
- 1 (12-ounce) French bread baguette, cut crosswise into 4 pieces
- 2 cups thinly sliced green leaf lettuce
- 8 (1/4-inch-thick) tomato slices
- 1. Place a baking sheet in oven. Preheat oven to 450° (leave pan in oven).
- 2. Combine 1 tablespoon buttermilk, mayonnaise, and next 4 ingredients (through pepper), stirring with a whisk. Set aside.
- 3. Combine remaining 1 tablespoon buttermilk and shrimp in a bowl; toss to coat. Sprinkle with cornmeal; toss to coat. Carefully remove preheated pan from oven. Arrange shrimp in a single layer on pan. Lightly coat shrimp with cooking spray. Bake at 450° for 8 minutes or until done.
- 4. Cut bread pieces through the top, cutting to, but not through, the bottom. Hollow out bread, leaving a 1/2-inch-thick shell. Combine 2 tablespoons mayonnaise mixture and lettuce; toss to coat. Divide lettuce mixture, tomatoes, shrimp, and remaining mayonnaise mixture among bread pieces.
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