Think New Orlean’s. Think Gumbo and Muffulettas; Étouffée and Beignets; Jambalaya and Po Boys; Louis Armstrong and the New Orlean’s Saints (NFL)
Po Boy sandwiches are but one delicious, traditional food from New Orlean’s. Originally the Po Boy consisted of beef, however, now you can get almost any kind you want. The bun, roll or baguette should be crisp on the outside and soft on the inside. If you prefer, warm or toast them. We bake the shrimp rather than batter and fry for a lighter, spicier version. The only Carbs are in the Sweet Pickle Mayonnaise and the roll. If you want, prep earlier in the day, bake the shrimp, refrigerate and simply warm them up at the last minute.
Ingredients
Marinade:
- 1/3 cup olive oil
- ¼ tsp minced garlic
- 1 TBSP lemon juice
- 1 tsp paprika
- ½ tsp Cheyenne
- 1 TBSP GF Worcestershire
- 1 TBSP Louisiana Hot Sauce
- Salt and pepper
*The marinade is discarded so we don’t count any CHO.
Butter Sauce
- ¼ cup Butter melted
- 1 TBSP Lemon Juice
- 1 TBSP Louisiana Hot Sauce
- Dash of Worcestershire
*0 CHO
Sweet Pickle Mayonnaise
- ¾ cup (160 gr) Hellman’s Regular Mayonnaise 0 CHO
- 2 TBSP (32 gr) Sweet Pickle Relish 8 CHO
- 1 TBSP (5 gr) green onion, finely chopped .5 CHO
- 1 TBSP Dijon Mustard. 0 CHO
- 1 TBSP (11 gr) Capers, finely chopped 0 CHO
- Dash Louisiana Hot Sauce 0 CHO
- 2 tsp. Dill Pickle Juice 0 CHO
- Salt and Pepper 0 CHO
TOTAL CHO 8.5 CHO
- TOTAL WEIGHT 227 GRAMS
- 8.5 CHO DIVIDED BY 227 GRAMS = .037 CHO/GRAM
- 1 TBSP = 15 GRAMS (.037 CHO x 15 GRAMS) .555 CHO/TBSP
- ¼ CUP = 4 TBSP (.555 CHO x 4) 2.22 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
*Buns/Baguette/Gluten and Gluten Free – CHO will depend on your product
- Finely sliced Iceberg Lettuce
- Finely sliced Tomatoes
Instructions
Marinade
- Mix all marinade ingredients together and set aside until ready to bake shrimp. (Shrimp can be baked ahead of time, refrigerated and cooked in the Butter Sauce just prior to serving). Marinade shrimp for 20 minutes prior to baking.
- Pre Heat oven to 400
Butter Sauce
- Mix butter sauce ingredients and set aside.
Sweet Pickle Mayonnaise
- Mix all ingredients and refrigerate until ready to serve Po Boys.
Marinate shrimp for 20 minutes and then place on a baking sheet with marinade. Bake for 3 minutes, flip and bake 3 more minutes. Remove shrimp from the baking sheet with a slotted spoon. (If making ahead, refrigerate shrimp until ready to serve).
- Meanwhile cut rolls; finely slice lettuce and tomatoes.
- Heat Butter Sauce in a large frying pan and add shrimp. Toss until covered and warmed through.
- Serve shrimp in the frying pan, and let guests build their own Po Boy. Spread Sweet Pickle Mayonnaise on one or both sides of roll, top with Shrimp and Butter Sauce. Add lettuce and tomatoes. Serve Louisiana Hot Sauce on the side with lots of napkins.
