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Photo: Oxmoor House

Shrimp Po' Boy

Seasonal gulf shrimp is a natural for this classic New Orleans sandwich. Oysters are another traditional ingredient and often the locals’ choice.

Oxmoor House OCTOBER 2013

  • Yield: Serves 4 (serving size: 1 sandwich)
  • Hands-on:32 Minutes

Ingredients

  • 1 (12-ounce) French bread baguette (16 inches long)
  • 1/4 cup canola mayonnaise
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon capers, chopped
  • 2 teaspoons whole-grain Dijon mustard
  • 1 teaspoon minced garlic
  • 1/4 cup cornstarch
  • 1/4 cup cornmeal
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 4 teaspoons canola oil
  • 3 romaine lettuce leaves
  • 1/4 cup thinly sliced red onion

Preparation

1. Cut baguette in half horizontally. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Combine mayonnaise and next 5 ingredients (through garlic) in a small bowl; stir well. Spread mayonnaise mixture evenly over cut sides of bread.

2. Combine cornstarch and cornmeal in a shallow dish. Dredge shrimp in cornmeal mixture; shake off excess cornmeal mixture.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; cook 3 minutes on each side or until done.

4. Arrange lettuce, shrimp, and onion on bottom half of baguette; cover with top half of baguette. Cut loaf into 4 pieces. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 381
  • Fat: 8.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 25.9g
  • Carbohydrate: 49.6g
  • Fiber: 2.2g
  • Cholesterol: 179mg
  • Iron: 2.9mg
  • Sodium: 831mg
  • Calcium: 90mg
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