Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 6

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.

Lisa Zwirn
Recipe by Cooking Light May 2003

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare broiler.

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  • 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.

Nutrition Facts

401 calories; calories from fat 20%; fat 9.1g; saturated fat 1.7g; mono fat 4.6g; poly fat 1.7g; protein 30g; carbohydrates 48.9g; fiber 3g; cholesterol 172mg; iron 5.3mg; sodium 864mg; calcium 183mg.
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