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Shrimp Po' Boys
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.”
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)
1Thaw 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.
2In 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.
3Divide bread slices among four serving plates. Top with cream cheese mixture, lettuce, and shrimp. If desired, sprinkle with snipped parsley.