Shrimp Po’ Boys with Spicy Mayo

Name: Shrimp Po’ Boys with Spicy Mayo
Yield: serves 4
Ingredients: 1/2 cup whole-wheat flour; 2 cups whole-wheat panko breadcrumbs, such as Ian’s All-Natural; 3 egg whites; 8 ounces large shrimp, peeled and deveined; Salt; 1/2 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing; 2 tablespoons Tabasco sauce; 4 sprouted-grain buns, such as Ezekiel 4:9, toasted or broiled; 4 leaves shredded romaine lettuce; 1/2 cup jarred roasted red pepper strips

December 9, 2011

Po’ boys are a kind of sub sandwich from the sultry state of Louisiana, consisting of fried meat or fish served on a crispy French-style baguette. Traditionally they are made with fried shrimp or oysters, though soft-shell crabs, catfish, crawfish, Louisiana hot sausage, and roast beef have been known to make an appearance. Served hot, the shellfish, fish, or meat is dressed with some combination of lettuce, tomatoes, peppers, pickles, onions, and mustard or a spicy mayo. In this version the fat and calories are reduced to a fraction of the original by faux frying the shrimp, using low-fat mayonnaise, and replacing the traditional white-flour baguette with sprouted-grain bread.

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