Shrimp Po' Boys

Shrimp Po' Boys

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From: Diabetic Living Magazine

This traditional southern sandwich is served on toasted French bread and loaded with Cajun-seasoned shrimp, lettuce and a delicious sauce made of roasted red peppers and cream cheese.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1¼ pounds fresh or frozen large shrimp in shells
  • ⅓ cup light tub-style cream cheese, softened
  • 1 tablespoon fat-free milk
  • ½ cup finely chopped celery (1 stalk)
  • ½ cup jarred roasted red sweet peppers, drained and chopped
  • 2 green onions, thinly sliced
  • 1 teaspoon Cajun seasoning
  • 2 teaspoons canola oil
  • 4 ( ½ inch thick) slices French bread, toasted
  • 3 cups torn or shredded romaine lettuce
  • Snipped fresh parsley (optional)

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl, combine cream cheese and milk, stirring until smooth. Stir in celery, roasted red peppers, and green onions. Set aside.
  2. In a medium bowl, combine shrimp and Cajun seasoning; toss to coat. In a large nonstick skillet, heat oil over medium-high heat. Add shrimp; cook for 3 to 4 minutes or until opaque, stirring occasionally. Remove from heat.
  3. Divide bread slices among four serving plates. Top with cream cheese mixture, lettuce, and shrimp. If desired, sprinkle with snipped parsley.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 280 calories; 8 g fat(3 g sat); 2 g fiber; 22 g carbohydrates; 29 g protein; 125 mcg folate; 182 mg cholesterol; 3 g sugars; 3,645 IU vitamin A; 63 mg vitamin C; 129 mg calcium; 4 mg iron; 486 mg sodium; 373 mg potassium
  • Nutrition Bonus: Vitamin C (105% daily value), Vitamin A (73% dv), Folate (31% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1 starch, 1 vegetable, ½ fat

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