Recipe Makeover: Shrimp Po'boys

Shrimp Po'boy

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.

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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

See how we did it!

Shrimp Po'boys

Crusty, well-toasted bread; crispy pan-seared shrimp; and crunchy slaw make this sandwich worth every bite.


Rémoulade slaw:
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

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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.

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