Slimmed Down Shrimp Po’ Boy

Slimmed Down Shrimp Po’ Boy  – a quick, slimmed down version of the popular Louisiana style sandwich.

 
A quick, slimmed down version of the popular Louisiana style sandwich. A traditional Shrimp Po Boy is always fried and served with melted butter. This lighter version is sauteed in a skillet with lots of seasoning, and topped with a fresh herb buttermilk slaw on a healthier whole grain French baguette.

Slimmed Down Shrimp Po’ Boy  – a quick, slimmed down version of the popular Louisiana style sandwich.

Sandwiches for dinner are a great way to make a quick weeknight meal – this dish takes about 20 minutes to make an it’s very substantial. A tip I like to use when making a sandwich on French bread is cut a larger slice of bread, then scoop out some of the inside of the bread to give you a bigger sandwich, with fewer calories.


Slimmed Down Shrimp Po’ Boy
Skinnytaste.com
Servings: 3 • Size: 1 sandwich • Points+: 7 pt • Smart Points: 8
Calories: 293 • Fat: 5.5 g • Carb: 45 g • Fiber: 5 g • Protein: 17 g • Sugar: 7 g
Sodium: 858 mg  • Cholest: 75 mg

Ingredients:

Herb Buttermilk Slaw:

  • 1 tbsp 0% fat Greek yogurt
  • 1 tbsp low fat buttermilk
  • 1 tbsp light mayonnaise
  • 1 tbsp shallot, finely minced
  • 1 tsp fresh chives, finely minced
  • 1 tsp fresh parsley, finely minced
  • 1 small garlic clove, crushed
  • Pinch Kosher salt
  • Freshly ground black pepper, to taste
  • 3/4 cups thinly sliced red cabbage (about 1/4 a small head)
  • 1 1/2 cups thinly sliced green cabbage (about 1/4 a small head)
  • 1/2 cup pre-shredded carrots

For the Shrimp:

  • 6 oz large peeled and deveined shrimp, tails removed
  • 1/4 tsp cumin
  • 1/2 tsp sugar
  • 1 medium clove garlic
  • 3/4 tsp 30% Less Sodium Old Bay
  • 1/2 tsp olive oil
  • 7.5 oz (about 3/4 loaf) French baguette, multi-grain or whole grain
  • 1 lemon, cut into wedges
  • hot sauce, optional

Directions:

In a medium bowl, combine Greek yogurt, buttermilk, mayonnaise, shallot, chives, parsley, garlic, salt and pepper.  Add the red and green cabbage and carrots, mixing to evenly coat.  Set aside.

In another medium bowl, combine the shrimp, cumin, sugar, garlic and Old Bay.  Gently toss, evenly coating the shrimp. Set aside.

Heat a large skillet over medium heat.  Add the olive oil then the shrimp and cook until shrimp are opaque and cooked through, about 2-3 minutes per side. 

While shrimp are resting, slice the baguette into 3 even pieces, then slice each of the 3 pieces in half horizontally.  Remove the inner soft part of the bread, leaving the outer crust.  Toast in toaster oven (or broil in the oven) until desired crispness.

To assemble: Top each sandwich with 2 ounces of shrimp and 2/3 cup slaw.  Serve immediately with lemon wedges.