Shrimp Po’boy with Spicy Ketchup
Posted on February 16, 2010 by Leslie Blythe No comments
Preserving New Orleans Culture, One Po’Boy at a Time
Don’t you wish you were in New Orleans right now? I’m actually glad I’m not, I hate crowds! My greatest Mardi Gras memory is watching my Dad and Uncle trying to get the Mardi Gras beads out of my cousin’s nose with a flashlight!
Anyway, what’s better than a Po’Boy? Nothing! Poor boy sandwiches represent bedrock New Orleans. The shotgun house of New Orleans cuisine, Po-boys are familiar but satisfying. The sandwich is as diverse as the city it symbolizes. The crisp loaves have served as a culinary crossroads, encasing the most pedestrian and exotic of foods: shrimp, oyster, catfish, soft-shell crabs as well as French fries and ham and cheese. Comfort food in other cities seldom reaches such heights.
This version is a low fat version that broils the shrimp instead of deep frying.
Shrimp Po’boy with Spicy Ketchup
Serves 4 (serving size: 1 sandwich half)
3 Tbs dry breadcrumbs
1/4 tsp salt
1/4 tsp black pepper
1 garlic clove, minced
1 Tbs olive oil
1 lb large shrimp, peeled and deveined
1/4 cup ketchup
1 1/2 tsp fresh lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp chili powder
1/4 tsp hot sauce
2 (10-inch) submarine rolls, split
2 cups torn curly leaf lettuce
1/2 cup thinly sliced red onion
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.
