Shrimp Po'boy with Spicy Ketchup

Shrimp Po'boy with Spicy Ketchup Recipe
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.

Yield:

4 servings (serving size: 1 sandwich half)

Recipe from

Cooking Light

Nutritional Information

Calories 401
Caloriesfromfat 20 %
Fat 9.1 g
Satfat 1.7 g
Monofat 4.6 g
Polyfat 1.7 g
Protein 30 g
Carbohydrate 48.9 g
Fiber 3 g
Cholesterol 172 mg
Iron 5.3 mg
Sodium 864 mg
Calcium 183 mg

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.

Lisa Zwirn,

Cooking Light

May 2003
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