Wednesday, March 9, 2011

Shrimp Po Boy with Spicy Remoulade

In honor of Mardi Gras last night, I decided to cook up a New Orleans style dinner. This is an untraditional take on the traditionally calorie and fat laden sandwich. Instead of fried shrimp, I sauteed them with garlic and onions for flavor. To make the creamy base for the remoulade, I used fat free plain greek yogurt instead of mayo or sour cream. This can be whipped up in 15 minutes and is a crunchy, spicy and flavorful dinner or lunch. Best of all, it's packed with filling protein. Having never been to New Orleans, I am not an expert on this type of cuisine. Love it? Hate it? Let me know what you think in the comments!

Full recipe and photos after the jump!

Prep Time: 10 minutes
Cook Time: 5-6 minutes

1 whole wheat baguette
1lb raw shrimp, peeled and deveined
1/2 cup red onion, sliced
1 tbsp minced garlic
1 tbsp extra virgin olive oil
1 bunch of kale leaves, ribs removed
1 medium tomato, sliced thinly
Cajun Seasoning

Spicy Remoulade:
1 6oz container plain fat free greek yogurt
2 tbsp stone ground mustard
1 tbsp fresh horseradish
1 tbsp hot sauce
Garlic powder
Smoked Paprika

Step by Step Instructions:
1. Mix together remoulade ingredients and refrigerate

2. In a medium skillet, saute garlic and onion until soft, 2 minutes

3. Add raw shrimp and cook until pink, 3-4 minutes

4. Slice baguette into 4 portions

5. Spread remoulade on both sides of baguette

6. Layer kale leaves and tomato slices

7. Top with shrimp mixture

8. Serve

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