Blackened Shrimp Po' Boy Sandwich
- 1 pound large raw fresh shrimp, peeled and deveined
- 1 tablespoon Cajun blackened seasoning for seafood
- 1/4 cup plus 2 tbsp low-fat mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons lime juice
- 4 6-inch whole-wheat submarine rolls
- 1 tablespoon plus 1 tsp butter or margarine, divided
- 2 medium green or red bell peppers, thinly-sliced
- 2 cloves garlic, minced
- 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 saute 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 saute for 5 minutes. Add garlic and saute 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.
- Nutritional information does not include whole-wheat submarine rolls.
Per serving: 255 kcal cal., 14 g fat (4 g sat. fat), 1289 mg sodium, 2 g fiber, 4 g sugar, 24 g pro., 73 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet