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Blackened Shrimp Po'Boy

June 2010
Blackened Shrimp Po'Boy

by 14 people

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We cut this guilty-pleasure sandwich down to size.

Makes: 4 servings

Prep: 15 mins

Grill: 15 mins

  • 1 pound medium shrimp, peeeled and deveined
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons creole seasoning
  • Salt
  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon dijon mustard
  • 2 12-inch baguettes--halved crosswise, each half split and excess bread dug out
  • 1/2 head romaine lettuce, shredded
  • 1 yellow bell pepper, sliced
  • 2 small tomatoes, thinly sliced crosswise
  • 2 scallions, thinly sliced on an angle
  1. Preheat a grill to medium-high. In a bowl, combine the shrimp, olive oil and creole seasoning. (If the seasoning is unsalted, add a pinch of salt.) In a small bowl, combine the mayonnaise, mustard and 1 1/2 teaspoons water, stirring until smooth.
  2. Lay the baguettes open on plates. Layer with the lettuce, bell pepper, tomatoes and scallions.
  3. Add the seasoned shrimp to the grill, cover and cook for 2 minutes. Flip and cook, covered, until just opaque throughout, 1 to 2 minutes more. Arrange the shrimp on top of the vegetables and drizzle with the mayo-mustard sauce.
  • Grill instead of deep-frying to help cut calories by 80 percent.
  • Make a sauce of light mayonnaise and mustard to reduce fat.
  • Hollow out the baguette to trash empty carbs.