BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 1 2013

Eating Healthy - Shrimp Po' Boy

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    2 cups finely shredded red cabbage
    2 tablespoons dill pickle relish
    2 tablespoons reduced-fat mayonnaise
    2 tablespoons nonfat plain yogurt
    1 pound peeled and deveined raw shrimp, (51-60 per pound; see Shopping Tip)
    4 teaspoons canola oil, divided
    1 teaspoon chili powder
    1/2 teaspoon paprika
    1/4 teaspoon freshly ground pepper
    4 whole-wheat hot dog buns, or small sub rolls, split
    4 tomato slices, halved
    1/4 cup thinly sliced red onion

Preheat grill to medium-high.
Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.
Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).
Place a grill basket on the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.
To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about 1/2 cup grilled shrimp.