Shrimp Po' Boy
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 4 sandwiches.
Ingredients
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1 lb.peeled cooked shrimpsee savings
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1 mediumpapaya or mango, seeded, peeled and coarsely choppedsee savings
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1/3 cupmayonnaise or light mayonnaisesee savings
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1serrano or jalapeno pepper, seeded and finely choppedsee savings
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1green onion, thinly slicedsee savings
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1 tsp.finely shredded lime peelsee savings
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1 Tbsp.lime juicesee savings
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1/8 tsp.saltsee savings
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1/8 tsp.freshly ground black peppersee savings
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118- to 24-inch baguettesee savings
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4Bibb or romaine lettuce leavessee savings
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2 Tbsp.shredded coconutsee savings
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Directions
1.
Remove and discard shrimp tails, if any are present. Coarsely chop shrimp.
2.
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.
3.
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.
Nutrition information
Per serving: Calories 681, Total Fat 25 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 11 g, Cholesterol 235 mg, Sodium 1136 mg, Carbohydrate 78 g, Total Sugar 14 g, Fiber 5 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 49%, Calcium 16%, Iron 42%.
Percent Daily Values are based on a 2,000 calorie diet
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