Shrimp Po' Boy

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. 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.

Yield: 4 servings

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

Heat 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* 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.

Notes

* It's best to use a grill basket when grilling small shrimp so they don't fall into the fire. If you don't have one, fold a 24 inch long piece of heavy-duty foil in half and crimp up the edges to create a lip; this "basket" will prevent the shrimp from sliding off.

Nutrition

Per serving: 322 calories; 10 g fat (1 g sat, 4 g mono); 173 mg cholesterol; 32 g carbohydrate; 28 g protein; 5 g fiber; 522 mg sodium; 490 mg potassium.

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 2 fat

Attribution

Eating Well magazine May/June 2008