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...."
INGREDIENTS
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For Shrimp Po’ Boy:
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2 cups finely shredded red cabbage
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2 tablespoons dill pickle relish
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2 tablespoons reduced-fat mayonnaise
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2 tablespoons nonfat plain yogurt
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1 pound peeled and deveined raw shrimp (51-60 per pound; see Shopping Tip)
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4 teaspoons canola oil, divided
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1 teaspoon chili powder
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1/2 teaspoon paprika
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1/4 teaspoon freshly ground pepper
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4 whole-wheat hot dog buns or small sub rolls, split
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4 tomato slices, halved
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1/4 cup thinly sliced red onion
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Tip: Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not sta
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