Recipe Image

Shrimp Po' Boys

  • 30 m
  • 30 m
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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019