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. 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 quick and easy sandwich is well worth it. Serve with: Sauteed corn and bell peppers.

photographer: Ken Burris

Ingredients

• Total Time: 30 minutes

• 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; see Shopping Tip)

• 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

Directions

1. 4 servings

2. Preheat grill to medium-high.

3. Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.

4. 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).

5. Place a grill basket (see Kitchen Tip) 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.

6. 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.

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