Shrimp Po'Boy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 c. finely shredded red cabbage2 tbsp. dill pickle relish ( sort of hard to find... used sweet)2 tbsp. reduced fat Mayo2 tbsp. low fat or (non-fat) plain yogurt 1 lb. peeled deveined raw shrimp4 tsp. canola oil, divided1 tsp. chili powder1/2 tsp. paprika1/4 tsp. freshly ground black pepper4 rolls, Ciabatta bread works well, remove soft center to allow filling to rest inside roll.4 tomato slices1/4 c. thinly sliced red onion
1. Preheat grill to med-high heat.
2. In a medium bowl combine cabbage, relish, mayo, and yogurt.
3. In a medium bowl toss shrimp with 2 tsp. oil, chili powder, paprika, and pepper. Place remaining 2 tsp. oil in a small bowl. Dip pastry brush in water then in oil and lightly brush inside of each bun or roll.
4. Grill rolls.
5. Place a frill basked on the frill. Add the shrimp and spread in a single layer. Grill stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. If no grill basket is available, thread shrimp using two skewers per each serving, so each shrimp is threaded onto two skewer, with about 6 per double skewer, this makes it much easier to flip on the grill.
6. To assemble, spread about 1/3 cup cabbage slaw onto bun, top with tomato slice, onion, and shrimp.
Number of Servings: 4
Recipe submitted by SparkPeople user CINDYR457.
2. In a medium bowl combine cabbage, relish, mayo, and yogurt.
3. In a medium bowl toss shrimp with 2 tsp. oil, chili powder, paprika, and pepper. Place remaining 2 tsp. oil in a small bowl. Dip pastry brush in water then in oil and lightly brush inside of each bun or roll.
4. Grill rolls.
5. Place a frill basked on the frill. Add the shrimp and spread in a single layer. Grill stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. If no grill basket is available, thread shrimp using two skewers per each serving, so each shrimp is threaded onto two skewer, with about 6 per double skewer, this makes it much easier to flip on the grill.
6. To assemble, spread about 1/3 cup cabbage slaw onto bun, top with tomato slice, onion, and shrimp.
Number of Servings: 4
Recipe submitted by SparkPeople user CINDYR457.
Nutritional Info Amount Per Serving
- Calories: 374.6
- Total Fat: 11.4 g
- Cholesterol: 175.7 mg
- Sodium: 644.1 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 2.8 g
- Protein: 29.5 g
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