Saturday, March 26, 2011

Shrimp Po' Boys

Thad's latest 'favorite' sandwich, he dreams about it! When I made them this week I had to run to the local grocery store for rolls, and at 4pm, all that was left in the bakery were these little ciabatta rolls - so we had two each - almost like a shrimp po boy slider. What really makes this sandwich great is the little kick the tartar sauce has to it. The original recipe is from Cooking Light, July 2009. I made a few adaptations. I think it's a fairly healthy version of a po-boy and tastes delicious. I haven't been able to find any really good whole wheat/whole grain bakery quality sandwich rolls, which would improve the nutritional value of this sandwich. I did serve with a few chips on the side - a new brand we tried and LOVE- Late July organic Mild Green Mojo Multigrain Chips. I'll definitely grab more when they are on sale again!

Shrimp Po-Boys
serves 4

  • 1/3 cup reduced fat mayo (I use light canola oil mayo from Whole Foods)
  • 2 TB sweet pickle relish
  • 1 TB chopped shallots
  • 1 tsp chopped capers
  • 1/4 tsp hot pepper sauce (I use Sriracha Rooster hot sauce)
  • 1 lb peeled and deveined shrimp (I use Costco's frozen shrimp, precooked and tail off)
  • 1 1/2 tsp salt free cajun seasoning 
  • 2 tsp olive oil
  • 4 hoagie rolls
  • 1/2 cup shredded romaine (I used mixed baby greens instead)
  • 8 thin slices tomato
  • small white onion
  • Slice white onion in thin rings. Cook them in a nonstick pan with a little oil to softened, lightly brown. Remove from heat and set aside in a small bowl.
  • Combine mayo, relish, shallots, capers, hot pepper sauce in a small bowl.
  • Combine shrimp & cajun seasoning in a bowl, toss well.
  • Heat nonstick skillet over medium-high. Add olive oil to pan, swirl to coat. Add shrimp to pan, cook until heated through, about 2 minutes.
  • Cut each roll in half horizontally. Spray with canola or olive oil and toast either in the oven or on a flat nonstick skillet.
  • Top bottom half of each rol with lettuce, tomato, onion and 1/4 of the shrimp. Spread top half of each roll with about 2 TB of the sauce. Place on top of sandwich.
  • Enjoy!
I would say this is very approximate as your rolls will vary as well as the type of mayo you use, but it is still a good estimate: 401 calories, 12g fat, 172mg cholesterol, 152mg calcium, 44g carb, 30.7g protein, 2.7g fiber, 4.4mg iron

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