Shrimp Po’ Boy

This recipe, Shrimp Po’ Boy is from Diabetic Connect.  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 sautéed corn and bell peppers.

Shrimp Po’ Boy Recipe

Shrimp Po’ Boy

2 cups finely shredded red cabbage

2 Tbsp. dill pickle relish

2 Tbsp. reduced-fat mayonnaise

2 Tbsp. nonfat plain yogurt

1 lb. peeled and deveined raw shrimp, (50 -60 per lb.)

4 tsp. canola oil, divided

1 tsp. chili powder

½ tsp. paprika

¼ tsp. freshly ground pepper

4 whole-wheat hot dog buns, or small sub rolls, split

4 tomato slices, halved

¼ cup thinly sliced red onion

 

Preheat grill to medium-high heat.

Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.

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).

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.

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 ½ cup grilled shrimp.

 

(Recipe for Shrimp Po’ Boy came from Diabetic Connect, 2014)