. .

Shrimp Po' Boy...

by Sharon Gayle September 15, 2010

...Sinfully Good!


This twist on the Louisiana
favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun. Bread that's soft on the inside and crusty on the outside is perfect for a Po' Boy sandwich. We grill both sides of a whole-wheat bun for that added crunch. You may need a few extra napkins to enjoy it, but this quick and easy sandwich is well worth it. Consider serving with sauteed corn and bell peppers.

4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 2 cups finely shredded red cabbage
  • 2 tablespoons dill pickle relish
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons nonfat plain yogurt
  • 1 pound peeled and deveined raw shrimp
  • 4 teaspoons canola oil, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground pepper
  • 4 whole-wheat hot dog buns, or small sub rolls, split
  • 4 tomato slices, halved\1/4 cup thinly sliced red onion

Preparation

  1. Preheat grill to medium-high.
  2. Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.
  3. Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).
  4. Place a grill basket on the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.
  5. To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about 1/2 cup grilled shrimp.

Nutrition Per Serving: 322 calories; 10 g fat (1 g sat, 4 g mono); 173 mg cholesterol; 32 g carbohydrates; 4 g added sugars; 28 g protein; 5 g fiber; 522 mg sodium; 490 mg potassium.
Nutrition Bonus: Selenium (92% daily value), Vitamin C (45% dv), Iron & Vitamin A (25% dv), Magnesium (22% dv).
Carbohydrates: 2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 2 fat

Source: EatingWell:  May/June 2008

Comments