Shrimp Po'Boys

By Valarie

Even if you don't live near the gulf coast, you can eat like you do with this sandwich recipe that gets a healthy makeover by sauteing, not frying, the shrimp.

Ingredients

• 2 Tbsp reduced-calorie mayonnaise
• 1 1/2 tsp Creole seasoning, divided
• 4 item(s) french roll(s)
• 1 spray(s) butter-flavour cooking spray
• 1 1/4 pound(s) uncooked shrimp, large (peeled and deveined)
• 1 tsp olive oil
• 1 cup(s) uncooked onion(s), yellow, sliced
• 1 cup(s) lettuce, shredded
• 4 slice(s) fresh tomato(es), 1/4-inch-thick

Preparation

Step 1

Even if you don't live near the gulf coast, you can eat like you do with this sandwich recipe that gets a healthy makeover by sauteing, not frying, the shrimp.

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Preheat oven to 375°F.

Combine mayonnaise and 1⁄2 teaspoon Creole seasoning in a small bowl; cover and chill.

Split rolls lengthwise, cutting to, but not through, other side. Place on a baking sheet; coat insides of rolls with cooking spray. Bake at 375°F for 4 minutes or until lightly toasted. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 4 minutes. Add shrimp; sauté 4 minutes or until shrimp are done.

Spread mayonnaise mixture evenly over cut sides of rolls; top each evenly with lettuce and tomato. Spoon shrimp mixture over tomato. Serve immediately. Yield: 4 servings (serving size: 1 sandwich).