Recipe for roasted shrimp po' boy sandwich with Greek yogurt cole slaw and remoulade sauce
New Orleans' gifts to the world include jazz, Mardi Gras and two famous sandwiches: the muffuletta, layered with meat and cheese and pickled olive salad; and the po' boy. Clovis and Benjamin Martin, brothers who opened a restaurant on St. Claude Avenue in the 1920s, are credited with inventing the po' boy. When streetcar drivers went on strike in 1929, the Martins created an inexpensive sandwich of gravy and roast beef scraps on French bread; according to local legend, when one of the unemployed drivers came to get a sandwich, the cry would go up in the kitchen that "Here comes another poor boy." The sandwich became known as a poor boy, shortened to po' boy, and these days it's most often filled with fried shrimp or oysters. I tasted my first po' boy many years ago in New Orleans, as is only proper. More recently, at a farmers market in Atlanta, I treated myself to a fried shrimp po' boy (oh so good), dripping with remoulade sauce and sweet cole slaw. This recipe really cuts the calories -- roasted shrimp instead of fried, and judicious use of nonfat Greek yogurt -- while still letting the good times roll in your mouth.
Roasted shrimp po' boy with Greek yogurt cole slaw and remoulade sauce
The remoulade sauce, adapted from Blue Kitchen, makes a great topping for grilled or steamed fish, so save any leftovers. Serves 4.
For the remoulade:
2 Tbsp finely minced flat-leaf parsley
2 medium garlic cloves, finely minced
1 Tbsp capers, finely chopped
1 Tbsp Dijon mustard
1/4 tsp Old Bay Seasoning
2 Tbsp extra-virgin olive oil
3 Tbsp nonfat Greek yogurt
For the cole slaw:
2 cups shredded cabbage or store-bought cole slaw mix
1/4 cup nonfat Greek yogurt
2 Tbsp mayonnaise (can use light mayo)
1 tsp cider vinegar
1-1/2 tsp agave nectar
1/4 tsp fresh black pepper
For the sandwiches:
16 large (21-25 per pound) shrimp, peeled and deveined
1/2 tsp Old Bay Seasoning
1 tsp canola oil
4 sandwich rolls
Preheat the oven to 425°F.
In a small bowl, mix all of the remoulade ingredients, and set aside.
In a medium bowl, combine all of the cole slaw ingredients, and set aside.
On a rimmed sheet pan, toss the shrimp with 1/2 teaspoon of Old Bay Seasoning and 1 teaspoon of canola oil. Spread the shrimp in a single layer and, when the oven comes to temperature, cook the shrimp for 4 minutes or until they are just curled and pink (do not overcook). Remove from the oven and allow to cool slightly.
Assemble the po' boys: Slice the sandwich rolls lengthwise. Smear the cut sides, top and bottom, with remoulade. On the bottom of the roll, spread a layer of cole slaw, and top with 4 large shrimp. Close the sandwich, and slice in half.
More shrimp, because you can never have too much:
Chicken and shrimp jambalaya
Shrimp and avocado quesadillas
Old Bay blackened shrimp, from House of Annie
Shrimp with mustard-horseradish sauce, from Kalyn's Kitchen
Oven-steamed shrimp, from GFE Gluten Free Easily