LIGHTENED SHRIMP PO’ BOYS

Makes 4 servings

Po’ boys are a large sandwich made with French bread that began as a five-cent lunch for poor boys. Po’ boys are typically filled with fried oysters, shrimp, fish, and crawfish. They are also known as peacemakers. Legend has it that in the nineteenth century, a New Orleans husband who had spent the night in the saloons of the French Quarter brought this oyster sandwich home to his wife as a “peacemaker.” Regardless of the origin or even the name, you are guaranteed to like this sandwich.

This version is lighter and healthier than the deep-fried versions. The shrimp are breaded in egg whites and coated in panko, or Japanese breadcrumbs. Panko gives food a lighter and crunchier texture than any other breadcrumbs. You can find them at Asian markets and most gourmet stores.

2 large egg whites

1 tablespoon water

Coarse salt and freshly ground black pepper

½ cup panko (Japanese breadcrumbs)

16 large shrimp, peeled, deveined, and butterflied

2 tablespoons canola or olive oil

2 cups shredded iceberg lettuce

2 tablespoons low-fat tartar sauce

1 teaspoon hot sauce (or to taste)

1 large tomato, very thinly sliced

4 (2½ ounce) hoagie rolls with sesame seeds, split

1 lemon, quartered

• Combine the egg whites and water in a small bowl and whisk until light and frothy. Season with the salt and pepper. Place the breadcrumbs in another shallow dish. Dredge the shrimp in the egg-white mixture and then dredge them in the breadcrumbs.

• Heat the oil in a large, nonstick skillet over medium-high heat. Add the breaded shrimp without overcrowding the skillet. Cook 2 to 3 minutes per side until golden brown. If your skillet is not large enough, you may need to cook the shrimp in two batches, and you may need to add a little more oil.

• Combine the lettuce, tartar sauce, and hot sauce in a medium bowl. Season with salt and pepper to taste.

• Arrange 3 tomato slices over the bottom half of each roll. Top each with 4 shrimp, ½ cup lettuce mixture, and the top halves of the rolls. Garnish with lemon wedges and serve immediately.