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. We grill both sides of a whole-wheat bun for that added crunch. You may need a few extra napkins to enjoy it, but this sandwich is well worth it. Shopping Tip: Look for already peeled and deveined small shrimp for this recipe. Shrimp are usually sold by the number needed to make one pound, not by the size name. For example, “51-60 count” means there will be51 to 60 shrimp in a pound
The Simple Art of EatingWell Cookbook
|2 cups finely shredded red cabbage||1 teaspoon chili powder|
|2 tablespoons dill pickle relish||1/2 teaspoon paprika|
|2 tablespoons low-fat mayonnaise||1/4 teaspoon freshly ground pepper|
|2 tablespoons nonfat plain yogurt||4 whole-wheat hot dog buns or small sub rolls, split|
|1 pound peeled and deveined raw shrimp||4 tomato slices, halved|
|4 teaspoons canola oil, divided||1/4 cup thinly sliced red onion|
Preheat 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 (see How To) 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.
How To Grill Small Shrimp | 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.
Hold the mayo! Make a creamy spread with less fat and calories by combining half low-fat mayonnaise and half nonfat yogurt.
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