Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
A New Orleans specialty, this sandwich is often made with deep-fried shrimp. Broiling the shrimp, which is coated in garlicky breadcrumbs, delivers big flavor without the fat.
TOTAL TIME: 34 MINUTES
QUICK TIP: You'll save time in the kitchen if you buy peeled and deveined shrimp.
Ingredients[]
- 3 tablespoons dry breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 1/4 cup ketchup
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon chili powder
- 1/4 teaspoon hot sauce
- 2 (10-inch) submarine rolls, split
- 2 cups torn curly leaf lettuce
- 1/2 cup thinly sliced red onion
Directions[]
- Preheat broiler.
- Line a baking sheet with heavy-duty aluminum foil.
- Combine first 4 ingredients in a medium bowl, stirring with a fork.
- Combine oil and shrimp; toss well.
- Place half of shrimp in breadcrumb mixture; toss well to coat.
- Place breaded shrimp in a single layer on prepared baking sheet.
- Repeat procedure with remaining shrimp and breadcrumb mixture.
- Broil 4 minutes or until shrimp are done.
- Combine ketchup and next 4 ingredients in a small bowl, stirring with a whisk.
- Spread 2 tablespoons ketchup mixture over cut side of each roll half.
- Place 1 cup lettuce over bottom half of each roll; top with 1/4 cup onion.
- Arrange 1 cup shrimp on each sandwich; top with remaining roll halves.
- Cut sandwiches in half.
Yield: 4 servings (serving size: 1 sandwich half)