Island Shrimp Po-Boys w/ Orange Cilantro Mayo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. raw medium shrimp shelled1 tbsp. olive oil1 red pepper sliced7 cloves garlic**3 cloves smashed**4 cloves sliced very thin1/2 cup Fresh snow peas - strings and ends removedCliantro 3tbs chopped rough and 2 tsp chopped fineJuice of 2 large limes - should yield at least 1/3 cupJuice from 4 clementines (I used the best I could find for nutritional equivalent)Salt and pepper to taste4 sub style rolls
Juice 2 of the clementines and the limes into a bowl, add 3 cloves smashed garlic and shrimp. Set aside to marinate for 10-15 minutes.
While shrimp is marinating, Heat 1 tbsp. oil in skillet on low and add 1 clove thinly sliced garlic and 1 tsp crushed red pepper flakes.
Prepare snow peas and slice red peppers.
Remove garlic from oil and turn heat to medium high / high. Add red peppers and snow peas, add salt and pepper and saute for 3 minutes.
Drain shrimp from marinade (reserve marinade) and add to saute pan, with remaining garlic, saute for 3 minutes or until shrimp turn pink.
Remove shrimp and vegetables from pan. Add stock and reserved marinade, simmer for about 7 minutes until reduced slightly.
While sauce is reducing, combine low fat mayo with 2 tbs. juice from clementines and 2 tsp. finely chopped cilantro until well combined and warm rolls in toaster oven.
Add shrimp mixture back to saute pan, remove from heat and stir in chopped cilantro.
Slice rolls lengthwise and place 1-2 tsp. of orange-cilantro mayo on rolls.
Divide shrimp mixture into four equal servings and spread on rolls.
Save any remaining mayo for future use.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user 2ROTTEN4U.
While shrimp is marinating, Heat 1 tbsp. oil in skillet on low and add 1 clove thinly sliced garlic and 1 tsp crushed red pepper flakes.
Prepare snow peas and slice red peppers.
Remove garlic from oil and turn heat to medium high / high. Add red peppers and snow peas, add salt and pepper and saute for 3 minutes.
Drain shrimp from marinade (reserve marinade) and add to saute pan, with remaining garlic, saute for 3 minutes or until shrimp turn pink.
Remove shrimp and vegetables from pan. Add stock and reserved marinade, simmer for about 7 minutes until reduced slightly.
While sauce is reducing, combine low fat mayo with 2 tbs. juice from clementines and 2 tsp. finely chopped cilantro until well combined and warm rolls in toaster oven.
Add shrimp mixture back to saute pan, remove from heat and stir in chopped cilantro.
Slice rolls lengthwise and place 1-2 tsp. of orange-cilantro mayo on rolls.
Divide shrimp mixture into four equal servings and spread on rolls.
Save any remaining mayo for future use.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user 2ROTTEN4U.
Nutritional Info Amount Per Serving
- Calories: 390.9
- Total Fat: 10.7 g
- Cholesterol: 175.2 mg
- Sodium: 2,308.2 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 2.5 g
- Protein: 30.5 g
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