Shrimp Po' Boy
A New Orleans favorite, this hefty sandwich is typically served on a baguette. Combine mango with chilled shrimp, rather than the customary fried shrimp, for a fresh take on tradition.
Recipe from Better Homes and Gardens
1 pound peeled cooked shrimp
1 medium papaya or mango, seeded, peeled and coarsely chopped
1/3 cup mayonnaise or light mayonnaise
1 serrano or jalapeno pepper, seeded and finely chopped
1 green onion, thinly sliced
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 18- to 24-inch baguette
4 Bibb or romaine lettuce leaves
2 tablespoons shredded coconut
Remove and discard shrimp tails, if any are present. Coarsely chop shrimp.
In a medium bowl combine shrimp, papaya or mango, mayonnaise, serrano or jalapeno pepper, green onion, lime peel, lime juice, salt, and black pepper. Cover and chill up to 1 hour.
Cut baguette into 4 equal-size rolls. Slice in half lengthwise. Remove some of the bread from the bottom half of each roll, leaving a thick shell. Place rolls, cut side up, on broiler pan or baking sheet; broil 3 to 4 inches from heat for 1 to 2 minutes or until toasted. Place lettuce leaf on bottom of each roll. Spoon shrimp mixture onto lettuce; sprinkle with coconut. Place top half of roll on shrimp mixture. Makes 4 sandwiches.
Per Serving: cal. (kcal) 681, Fat, total (g) 25, chol. (mg) 235, sat. fat (g) 5, carb. (g) 78, Monosaturated fat (g) 3, Polyunsaturated fat (g) 11, fiber (g) 5, sugar (g) 14, pro. (g) 35, vit. A (IU) 923, vit. C (mg) 29, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 1136, Potassium (mg) 484, calcium (mg) 162, iron (mg) 8, Percent Daily Values are based on a 2,000 calorie diet