Pan-Seared Shrimp Po' Boys

By LaLaCooks

David Bonom, Cooking Light, JULY 2009

Nutritional Information
Calories:
401
Fat:
12.1g (sat 2.8g,mono 4.6g,poly 3.2g)
Protein:
30.7g
Carbohydrate:
44.2g
Fiber:
2.7g
Cholesterol:
172mg
Iron:
4.4mg
Sodium:
944mg
Calcium:
152mg

Ingredients

• 1/3 cup  reduced-fat mayonnaise
• 2 tablespoons  sweet pickle relish
• 1 tablespoon  chopped shallots
• 1 teaspoon  capers, chopped
• 1/4 teaspoon  hot pepper sauce (such as Tabasco)
• 1 pound  peeled and deveined large shrimp
• 1 1/2 teaspoons  salt-free Cajun seasoning
• 2 teaspoons  olive oil
• 4 (2 1/2-ounce) hoagie rolls
• 1/2 cup  shredded romaine lettuce
• 8 thin tomato slices
• 4 thin red onion slices

Preparation

Step 1

1. Combine first 5 ingredients in a small bowl. Heat a large nonstick skillet over medium-high heat. Combine shrimp and Cajun seasoning in a bowl; toss well. Add olive oil to pan, and swirl to coat. Add shrimp to pan; cook 2 minutes on each side or until done.

2. Cut each roll in half horizontally. Top bottom half of each roll with 2 tablespoons lettuce, 2 tomato slices, 1 onion slice, and one quarter of shrimp. Spread top half of each roll with about 2 tablespoons mayonnaise mixture; place on top of sandwich.

Carrot and cabbage slaw: Combine 4 cups shredded green cabbage and 1 cup shredded carrot in a large bowl. Combine 3 tablespoons reduced-fat mayonnaise, 1 tablespoon cider vinegar, and 1/4 teaspoon celery seeds in a small bowl. Add mayonnaise mixture to cabbage mixture; stir well.