SHRIMP PO BOY RECIPE NOT FRIED RECIPES

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PAN-SEARED SHRIMP PO' BOYS RECIPE | MYRECIPES



Pan-Seared Shrimp Po' Boys Recipe | MyRecipes image

Serve a classic New Orleans shrimp po'boy featuring a homemade, five-ingredient tartar sauce made with pantry staples.

Provided by David Bonom

Total Time 20 minutes

Yield 4 servings (serving size: 1 sandwich)

Number Of Ingredients 12

? cup reduced-fat mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon chopped shallots
1 teaspoon capers, chopped
¼ teaspoon hot pepper sauce (such as Tabasco)
1 pound peeled and deveined large shrimp
1?½ teaspoons salt-free Cajun seasoning
2 teaspoons olive oil
4 (2 1/2-ounce) hoagie rolls
½ cup shredded romaine lettuce
8 thin tomato slices
4 thin red onion slices

Steps:

  • Combine first 5 ingredients in a small bowl. Heat a large nonstick skillet over medium-high heat. Combine shrimp and Cajun seasoning in a bowl; toss well. Add olive oil to pan, and swirl to coat. Add shrimp to pan; cook 2 minutes on each side or until done.
  • Cut each roll in half horizontally. Top bottom half of each roll with 2 tablespoons lettuce, 2 tomato slices, 1 onion slice, and one quarter of shrimp. Spread top half of each roll with about 2 tablespoons mayonnaise mixture; place on top of sandwich.
  • Carrot and cabbage slaw: Combine 4 cups shredded green cabbage and 1 cup shredded carrot in a large bowl. Combine 3 tablespoons reduced-fat mayonnaise, 1 tablespoon cider vinegar, and 1/4 teaspoon celery seeds in a small bowl. Add mayonnaise mixture to cabbage mixture; stir well.

Nutrition Facts : Calories 401 calories, CarbohydrateContent 44.2 g, CholesterolContent 172 mg, FatContent 12.1 g, FiberContent 2.7 g, ProteinContent 30.7 g, SaturatedFatContent 2.8 g, SodiumContent 944 mg

SHRIMP PO' BOYS RECIPE: HOW TO MAKE IT



Shrimp Po' Boys Recipe: How to Make It image

You don’t have to feel poor after you pay in for your taxes. These sandwiches will star on the table and add a Louisiana flair. You can adjust the cayenne pepper to suit your tastes.—Betty Jean Jordan, Monticello, Georgia

Provided by Taste of Home

Categories     Lunch

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 14

1/2 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped dill pickles
1-1/3 cups all-purpose flour
1 teaspoon salt
4 eggs, separated
1-1/3 cups 2% milk
2 tablespoons canola oil
8 French sandwich rolls, split
Additional oil for deep-fat frying
2 pounds uncooked large shrimp, peeled and deveined
Cayenne pepper to taste
4 cups shredded lettuce
16 tomato slices

Steps:

  • In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth. , In a small bowl, beat egg whites until stiff peaks form; fold in batter., Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne, Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.

Nutrition Facts : Calories 539 calories, FatContent 22g fat (4g saturated fat), CholesterolContent 285mg cholesterol, SodiumContent 1046mg sodium, CarbohydrateContent 52g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 31g protein.

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