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Blackened Shrimp Po' Boy




Source of Recipe


SHAPE Magazine


List of Ingredients




1 pound large raw fresh shrimp, peeled and deveined
1 tablespoon Cajun blackened seasoning for seafood
1/4 cup plus 2 tablespoons low-fat mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lime juice
4 6-inch whole-wheat submarine rolls
1 tablespoon plus 1 teaspoon butter or margarine, divided
2 medium green or red bell peppers, thinly sliced
2 cloves garlic, minced


Recipe



Toss shrimp and Cajun seasoning in a small bowl. Cover with plastic wrap and refrigerate 30 minutes to 1 hour.

Combine mayonnaise, mustard and lime juice; mix well. Set aside.

Split submarine rolls. Pull out centers of roll halves, leaving 1-inch shell at edges and 1/2 inch at bottoms. (The roll centers can be reserved for later use, such as for making bread crumbs.) Set rolls aside.

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp and saute 4-5 minutes or until shrimp are opaque. Remove shrimp from skillet and set aside. Reduce heat to medium. Add remaining butter to skillet. Add peppers and saut� 5 minutes. Add garlic and saut� another 5 minutes or until peppers are tender.

Spread 2 teaspoons of mayonnaise mixture in each roll bottom. Spoon pepper-garlic mixture evenly into roll bottoms. Spoon shrimp evenly over pepper-garlic mixture.

Drizzle remaining mayonnaise mixture evenly over shrimp, and cover with roll tops. Serve immediately.

Toss shrimp and Cajun seasoning in a small bowl. Cover with plastic wrap and refrigerate 30 minutes to 1 hour.

Combine mayonnaise, mustard and lime juice; mix well. Set aside.

Split submarine rolls. Pull out centers of roll halves, leaving 1-inch shell at edges and 1/2 inch at bottoms. (The roll centers can be reserved for later use, such as for making bread crumbs.) Set rolls aside.

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp and saute 4-5 minutes or until shrimp are opaque. Remove shrimp from skillet and set aside. Reduce heat to medium. Add remaining butter to skillet. Add peppers and saut� 5 minutes. Add garlic and saut� another 5 minutes or until peppers are tender.

Spread 2 teaspoons of mayonnaise mixture in each roll bottom. Spoon pepper-garlic mixture evenly into roll bottoms. Spoon shrimp evenly over pepper-garlic mixture.

Drizzle remaining mayonnaise mixture evenly over shrimp, and cover with roll tops. Serve immediately.