Shrimp Po’boys
1/2 cup or so dry bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, finely minced
1 tablespoon oil
1 pound 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, optional
2 (10 inch) submarine rolls, split
leaf lettuce
thinly sliced red onion
sliced tomatoes, optional
.
Turn oven to broil.
Line a baking sheet with foil. Place in the oven to get hot. Combine
breadcrumbs, salt, pepper, and garlic in a medium bowl. Mix well.
In a medium bowl, toss the shrimp in the oil to coat. In two batches, toss
the shrimp in the bread crumbs until well coated. Place breaded shrimp on
the prepared baking sheet in a single layer. Return to the oven and broil
until the shrimp are opaque, about 4 minutes. Turn if needed.
In a small bowl, combine ketchup mixture ingredients until well blended.
Spread on the cut sides of each roll. Layer a leaf of of lettuce on one
side. Top with onion and tomato, if using. Layer shrimp on top. Cover with
remaining half of roll. Cut in half or thirds.
Presenter: Olivia Sipe, Miss Olivia’s Table