Recipe for Light Shrimp Po Boy

Recipe: Light Shrimp Po’ Boy

Summary: 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. Serve with: Sauteed corn and bell peppers.

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, (51-60 per pound)
    • 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

Instructions

  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.

Preparation time: 10 minute(s)

Cooking time: 3 minute(s)

Number of servings (yield): 4

Recipe adapted from and Photo courtesy of: DiabeticConnect.com