New Orleans turns out one of the world's most exuberant sandwiches and calls it a poor boy: always joking down there, always delicious. An arm's length of crusty French bread piled high with Cajun-battered fried shrimp, lettuce, mayo, and salty pickles can, however, add up to your day's worth of calories and fat, along with today's and tomorrow's salt.
Delightfully crunchy and deliciously messy, this lighter po'boy delivers classic satisfaction. Food is sacred in New Orleans, but this is not heresy; it's a loving, lighter homage. We'll show you how we did it.
• 1,796 calories per sandwich
• 64 grams total fat
• 4,705 milligrams sodium
• 400 calories per sandwich
• 10.4 grams total fat
• 736 milligrams sodium
Crusty, well-toasted bread; crispy pan-seared shrimp; and crunchy slaw make this sandwich worth every bite.
3 tablespoons canola mayonnaise
1 tablespoon minced shallots
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon grated lemon rind
1 garlic clove, minced
2 1/2 cups packaged cabbage-and-carrot coleslaw
1 tablespoon cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 large egg white
1 pound medium shrimp, peeled and deveined
4 (2 1/2-ounce) pieces French bread baguette, split and toasted
3 tablespoons stone-ground cornmeal
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
8 (1/4-inch-thick) slices tomato
1. To prepare rémoulade slaw, combine first 9 ingredients in a medium bowl, stirring with a whisk. Add coleslaw; toss to coat. Cover and chill.
2. To prepare po'boys, combine cornstarch and next 4 ingredients (through egg white) in a medium bowl; whisk until blended. Add shrimp; toss well. Marinate in refrigerator 30 minutes, stirring once.
3. Hollow out top and bottom halves of bread, leaving a 1/4-inch-thick shell. Place torn bread in a food processor; process until very fine crumbs form. Set aside 1/2 cup breadcrumbs; reserve remaining breadcrumbs for another use. Combine 1/2 cup breadcrumbs, cornmeal, and black pepper in a large zip-top plastic bag; seal and shake to combine.
4. Remove shrimp from bowl; discard marinade. Add shrimp to breadcrumb mixture. Seal and shake to coat.
5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; cook 3 minutes on each side or until done.
6. Arrange 1/2 cup slaw on each bottom half of bread. Top with one quarter of shrimp and 2 tomato slices. Cover with top half of bread.