Shrimp Po'Boy
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Shrimp Po'Boy calories by ingredient
Introduction
Lousianna favorite, loaded with shrimp, creamy slaw, on a crusty on the outside, soft on the inside fresh roll, grilled to perfection. Photo courtesy of EatingWell.com Lousianna favorite, loaded with shrimp, creamy slaw, on a crusty on the outside, soft on the inside fresh roll, grilled to perfection. Photo courtesy of EatingWell.comNumber of Servings: 4
Ingredients
-
2 c. finely shredded red cabbage
2 tbsp. dill pickle relish ( sort of hard to find... used sweet)
2 tbsp. reduced fat Mayo
2 tbsp. low fat or (non-fat) plain yogurt
1 lb. peeled deveined raw shrimp
4 tsp. canola oil, divided
1 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. freshly ground black pepper
4 rolls, Ciabatta bread works well, remove soft center to allow filling to rest inside roll.
4 tomato slices
1/4 c. thinly sliced red onion
Directions
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.