Grilled Shrimp Po’ Boys
Prep: 10 minutes plus soaking
Grill: 6 minutes • Serves: 4
1 pound raw 16-20 count tail-off peeled and deveined shrimp, thawed if necessary
1 tablespoon Cajun seasoning
1 tablespoon olive oil
4 hoagie rolls, partially split
1/4 cup remoulade
8 thin slices tomato
1 cup shredded romaine lettuce
Pickle chips for serving (optional)
1. Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water 20 minutes. In large bowl, toss shrimp, seasoning and oil; let stand 10 minutes.
2. Thread shrimp onto skewers. Place skewers on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout, turning once. During last minute of cooking, place rolls, cut side down, on hot grill rack; cook 1 minute or until lightly toasted.
3. Spread cut sides of rolls with remoulade. Remove shrimp from skewers; fill rolls with shrimp, tomatoes and lettuce. Makes 4 Po’ Boys.
4. Serve Po’ Boys with pickle chips, if desired.
Approximate nutritional values per serving (1 Po’ Boy):
404 Calories, 18g Fat (4g Saturated), 163mg Cholesterol, 799mg Sodium,
40g Carbohydrates, 4g Fiber, 6g Sugars, 5g Added Sugars, 17g Protein
Dietitian’s Dish Tip(s):
> Incorporating at least two servings of shrimp into your weekly meals may significantly reduce the risk of heart disease. Shrimp is an omega-3-rich seafood which may help lower blood pressure and reduce blood clotting, decreasing the likelihood of strokes or heart failure.
