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October 23, 2011

Recipe for roasted shrimp po' boy sandwich with Greek yogurt cole slaw and remoulade sauce

Shrimp-po-boy-closeup

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.

Shrimp-po-boy-detail

Roasted shrimp po' boy with Greek yogurt cole slaw and remoulade sauce

From the pantry, you'll need: Greek yogurt, Old Bay Seasoning, Dijon mustard, capers, garlic, mayonnaise, cider vinegar, agave nectar, frozen shrimp, canola oil.

The remoulade sauce, adapted from Blue Kitchen, makes a great topping for grilled or steamed fish, so save any leftovers. Serves 4.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Shrimp etouffee
Chicken and shrimp jambalaya
Shrimp and avocado quesadillas
New England shrimp boil
Jennifer's criminal crab cakes

Other recipes that use these pantry ingredients:
Garlicky shrimp and spinach bake, from Gluten-Free Goddess
Old Bay blackened shrimp, from House of Annie
Shrimp with mustard-horseradish sauce, from Kalyn's Kitchen
Old Bay shrimp pasta, from From My Table to Yours
Oven-steamed shrimp, from GFE Gluten Free Easily

Comments

I love the way you've lightened this up without sacrificing any flavor. I have good memories of the fried shrimp Po' Boy Sandwiches at Mothers Restaurant in New Orleans.

Kalyn, Mothers is where I had my first po' boy, too. I don't have them very often, but this lightened-up version is much easier on the calorie count, and is easy to make at any time of year.

My friend Danny and I have "sandwich wars" over who can put together the better sandwich. This recipe might reignite my stumbling winning streak!

Juls, I love the idea that this recipe might inspire you. It's a winner, for sure.

You know...I don't think I've ever had one. Must remedy that!

Pam, I can't deny that the original po' boy, with breaded, fried shrimp is amazing, but it's not something I can eat very often. This lighter version has all the good stuff, without the heavy fried seafood. I hope you like it.

I knew I shouldn't have skipped that Farmer's Market trip in Atlanta ...
Live and learn.

TW, finding a po' boy at an Atlanta farmers market was a total surprise, and it was completely indulgent! But it got me thinking about this lighter version.

Nice blue colour in the background! I always love a good sandwich and this po'boy looks so good.

What a great way to lighten up a po'boy sandwich. I haven't had one in years, but would definitely enjoy this one.

Denise, thanks. I'm not a great food photographer, so I'm always pleased when I manage to make the food look like something you'd want to eat. And you'll definitely want to try this sandwich!

Jeanette, the traditional po' boy is an occasional treat for me too. This lighter version I can have a little bit more often.

Oh my this looks AMAZING!! I can't wait to try it!

Marisha, please do try it and let us know!

The roasting method of shrimp has changed me forever - so much better and you can infuse flavor- I use garlic flavored oil! good looking sandwich!!
by the way I think your photos look way better than you think!

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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