I was really craving a Po’ Boy the other day and I had a bunch of shrimp on hand so I decided to make a lighter version of this classic New Orleans sandwich (but not by much). Why would I even try to make a lighter version of a Po’ Boy you ask? Well, because I am lazy and didn’t feel like battering and frying shrimp (real life y’all) and I try to throw Greek yogurt into any sauce I can!
Now, I made our Po’ Boys all dressed, this just means that they had lettuce, tomatoes, and pickles on them. Traditionally Po’ Boys are made on fresh French Baguettes, I put ours on a plain ole sub roll, but any roll will work. The traditional sauce that goes on a Po’ Boy is called remoulade and made of mayo, pickles or capers, and mustard. A remoulade is very similar to a aioli or tartar sauce, but better in my opinion.
To lighten up the traditional remoulade sauce that goes on the Po’ Boy sandwich, I made it with half mayo and half Greek yogurt. Greek yogurt adds protein and cuts a good bit of the fat out. Also I didn’t batter and fry the shrimp, just sauteed them cutting out the additional carbs and fat. Spices are a great way to add tons of flavor without any added calories; in this recipe smoked paprika and creol seasoning are key spices that add mouth full of flavor. In my opinion this was better- juicier more tender shrimp.
- 3 Tbs. mayo
- 3 Tbs. plain Greek yogurt
- 1 tsp. lemon juice
- 2 tsp. fresh chopped parsley
- 1 tsp. chopped capers
- 1 Tbs. whole grain mustard
- 4-5 dashes of Worcestershire Sauce
- 3-4 dashes of hot sauce or more of you like it spicy
- 1 tsp. of garlic powder
- 1 tsp. of Cajun or Creole seasoning (I used Tony Catchere’s Creole)
- 2 tsp. of smoked paprika
- Black pepper to taste (about 4 turns of a pepper mill)
- 4 rolls (8 inch Bollio or sub rolls work perfectly)
- Lettuce or shredded cabbage (optional)
- Fresh sliced tomatoes (optional)
- Sliced Pickles (optional)
- 1.5 pounds of 21-30 fresh peeled and de-veined shrimp (21-30 just means there are 21-30 shrimp per pound, this is a nice medium size shrimp)
- Seafood Po’ Boys are also made with oysters, craw fish, catfish, or soft shell crab
- 2-3 tsp garlic powder
- 1 Tbs smoked paprika
- 1-2 tsp of Cajun seasoning
- Pinch of cayenne pepper
- Squirt of lemon juice
- 1 Tbs of olive oil
- Finely mince the capers and then throw all the ingredients into a bowl and mix up.
- Let sit in the refrigerator while you are cooking shrimp.
- Peel and de-vein the shrimp if it isn’t already.
- Pat shrimp dry, put in a bowl and toss with the garlic powder, smoked paprika, Cajun seasoning, cayenne pepper, and lemon juice.
- Heat a pan to medium heat and add 1 Tbs. of olive oil.
- Add shrimp in one layer, depending on the size of your pan, you may have to cook in batches.
- Saute shrimp for about 2 minutes on each side until they are no longer opaque, take off heat as soon as they are done.
- Pull some bread out of the middle to make room for shrimp and toast rolls lightly, this is optional.
- Put Romulade sauce on the buns, then add lettuce, tomato, and pickle.
- Pile high with the shrimp and drizzle with more Romulade sauce if you would like.