FAT TUESDAY - HEALTHIER OPTION

Blackened Shrimp Po' Boy

Serves: 4

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 lb large raw fresh shrimp, peeled and deveined

1 T Cajun blackened seasoning for seafood

¹/₄ cup plus 2 tbsp low-fat mayonnaise

2 T Dijon mustard

2 T lime juice

4 6-inch whole-wheat submarine rolls

1 T plus 1 tsp butter or margarine, divided

2 medium green or red bell peppers, thinly-sliced

2 clv 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.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc