Shrimp Po' Boy

By MaryEllen

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.

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.

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; see Shopping Tip)
• 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

Step 1

Preheat grill to medium-high.

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 (see Kitchen Tip) 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 1/2 cup grilled shrimp.