Pan-Seared Shrimp Po' Boys

Pan-Seared Shrimp Po' Boys Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Serve a classic New Orleans shrimp po'boy featuring a homemade, five-ingredient tartar sauce made with pantry staples.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 401
Fat 12.1 g
Satfat 2.8 g
Monofat 4.6 g
Polyfat 3.2 g
Protein 30.7 g
Carbohydrate 44.2 g
Fiber 2.7 g
Cholesterol 172 mg
Iron 4.4 mg
Sodium 944 mg
Calcium 152 mg

Ingredients

1/3 cup reduced-fat mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon chopped shallots
1 teaspoon capers, chopped
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 pound peeled and deveined large shrimp
1 1/2 teaspoons salt-free Cajun seasoning
2 teaspoons olive oil
4 (2 1/2-ounce) hoagie rolls
1/2 cup shredded romaine lettuce
8 thin tomato slices
4 thin red onion slices

Preparation

1. Combine first 5 ingredients in a small bowl. Heat a large nonstick skillet over medium-high heat. Combine shrimp and Cajun seasoning in a bowl; toss well. Add olive oil to pan, and swirl to coat. Add shrimp to pan; cook 2 minutes on each side or until done.

2. Cut each roll in half horizontally. Top bottom half of each roll with 2 tablespoons lettuce, 2 tomato slices, 1 onion slice, and one quarter of shrimp. Spread top half of each roll with about 2 tablespoons mayonnaise mixture; place on top of sandwich.

Carrot and cabbage slaw: Combine 4 cups shredded green cabbage and 1 cup shredded carrot in a large bowl. Combine 3 tablespoons reduced-fat mayonnaise, 1 tablespoon cider vinegar, and 1/4 teaspoon celery seeds in a small bowl. Add mayonnaise mixture to cabbage mixture; stir well.

Note:

Using salt-free Cajun seasoning reduces the sodium in this dish without sacrificing any of the flavor. Carrot and cabbage slaw makes for a crunchy side dish.

David Bonom,

July 2009
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