The remoulade sauce, adapted from Blue Kitchen, makes a great topping for grilled or steamed fish, so save any leftovers. Serves 4.
For the remoulade:
2 Tbsp finely minced flat-leaf parsley
2 medium garlic cloves, finely minced
1 Tbsp capers, finely chopped
1 Tbsp Dijon mustard
1/4 tsp Old Bay Seasoning
2 Tbsp extra-virgin olive oil
3 Tbsp nonfat Greek yogurt
For the cole slaw:
2 cups shredded cabbage or store-bought cole slaw mix
1/4 cup nonfat Greek yogurt
2 Tbsp mayonnaise (can use light mayo)
1 tsp cider vinegar
1-1/2 tsp agave nectar or honey
1/4 tsp fresh black pepper
For the sandwiches:
16 large (21-25 per pound) shrimp, peeled and deveined
1/2 tsp Old Bay Seasoning
1 tsp canola oil
4 large sandwich rolls
Preheat the oven to 425°F.
In a small bowl, mix all of the remoulade ingredients, and set aside.
In a medium bowl, combine all of the cole slaw ingredients, and set aside.
On a rimmed sheet pan, toss the shrimp with 1/2 teaspoon of Old Bay Seasoning and 1 teaspoon of canola oil. Spread the shrimp in a single layer and, when the oven comes to temperature, cook the shrimp for 4 minutes or until they are just curled and pink (do not overcook). Remove from the oven and allow to cool slightly.
Assemble the po' boys: Slice the sandwich rolls lengthwise. Smear the cut sides, top and bottom, with remoulade. On the bottom of the roll, spread a layer of cole slaw, and top with 4 large shrimp. Close the sandwich, and slice in half.