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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. 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: Sautéed corn and bell peppers.

Makes 4 servings

Ingredients



Instructions

Kitchen Tip: It's best to 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.

Nutrition per serving: 322 calories; 10 g fat (1 g sat, 4 g mono); 173 mg cholesterol; 32 g carbohydrate; 28 g protein; 5 g fiber; 522 mg sodium; 490 mg potassium.

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 2 fat

Source: EatingWell Magazine May/June 2008


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