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
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)
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
Heat 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
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 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
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
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.