Blackened Shrimp Po' Boy
Prep Time: 5 minutes
Cook Time: 10 minutes
Nutrition Score per serving:
430 calories, 52 g carbs (47%), 14 g fat (29%), 5 g fiber, 26 g protein (24%), 4 g saturated fat
Ingredients
| 1 | pound large raw fresh shrimp, peeled and deveined |
| 1 | tbsp Cajun blackened seasoning for seafood |
| 1/4 | cup plus 2 tbsp low-fat mayonnaise |
| 2 | tbsp Dijon mustard |
| 2 | tbsp lime juice |
| 4 | 6-inch whole-wheat submarine rolls |
| 1 | tbsp plus 1 tsp butter or margarine, divided |
| 2 | medium green or red bell peppers, thinly-sliced |
| 2 | cloves garlic, minced |
Directions
Toss the shrimp and Cajun seasoning in a small bowl. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
Combine the mayonnaise, mustard, and lime juice; mix well. Set aside.
Split the submarine rolls. Pull out centers of the roll halves, leaving a 1-inch shell at the edges and a 1/2-inch at the bottoms. (The roll centers can be reserved for later use, such as making bread crumbs.) Set the rolls aside.
Melt 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add shrimp and sauté for 4-5 minutes or until shrimp are opaque. Remove the shrimp from skillet and set aside. Reduce the heat to medium. Add remaining butter to the skillet. Add peppers and sauté for 5 minutes. Add garlic and sauté for another 5 minutes or until peppers are tender.
Spread 2 teaspoons of the mayonnaise mixture in each roll bottom. Spoon pepper-garlic mixture evenly into roll bottoms. Spoon shrimp evenly over the pepper-garlic mixture.
Drizzle the remaining mayonnaise mixture evenly over shrimp, and cover with roll tops. Serve immediately.
