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    1. About Kidney Disease
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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Shrimp Po' Boy

      Shrimp Po' Boy

      Low Sodium Low Potassium Low Protein Diabetes-Friendly Heart Healthy Nut-Free Dinner Lunch

      Shrimp Po' Boy

      Low Sodium Low Potassium Low Protein Diabetes-Friendly Heart Healthy Nut-Free Dinner Lunch
      4 servings
      Prep time: 30 minutes
      Total time: 30 minutes

      Description

      This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun. Bread that’s soft on the inside and crusty on the outside is perfect for a Po’ Boy sandwich. We grill both sides of a whole-wheat bun for that added crunch. You may need a few extra napkins to enjoy it, but this quick and easy sandwich is well worth it. Serve with: Sauteed corn and bell peppers.

      Directions

      1. Preheat grill to medium-high.
      2. Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.
      3. 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).
      4. 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.
      5. 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.

      Tips

      • Tip: If you don’t have a grill basket, you can improvise one, fold a 24-inch piece of heavy-duty foil in half and crimp up the edges to create a lip for the “basket.” You can grill small foods in it that might otherwise fall through the grates.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories292 cal
      • Total Fat9.5 g
      • Saturated Fat1.1 g
      • Cholesterol145 mg
      • Sodium550 mg
      • Carbohydrate Total33 g
      • Protein20.7 g
      • Phosphorus411 mg
      • Potassium458 mg
      • Fiber4.9 g
      • Calcium147 mg
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      Ingredients

      • 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)
      • 4 teaspoons canola oil, divided
      • 1 teaspoon chili powder
      • ½ teaspoon paprika
      • ¼ teaspoon freshly ground pepper
      • 4 whole-wheat hot dog buns, or small sub rolls, split
      • 4 tomato slices, halved
      • ¼ cup thinly sliced red onion

      Ingredients

      • 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)
      • 4 teaspoons canola oil, divided
      • 1 teaspoon chili powder
      • ½ teaspoon paprika
      • ¼ teaspoon freshly ground pepper
      • 4 whole-wheat hot dog buns, or small sub rolls, split
      • 4 tomato slices, halved
      • ¼ cup thinly sliced red onion
      • 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)
      • 4 teaspoons canola oil, divided
      • 1 teaspoon chili powder
      • ½ teaspoon paprika
      • ¼ teaspoon freshly ground pepper
      • 4 whole-wheat hot dog buns, or small sub rolls, split
      • 4 tomato slices, halved
      • ¼ cup thinly sliced red onion

      Description

      This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun. Bread that’s soft on the inside and crusty on the outside is perfect for a Po’ Boy sandwich. We grill both sides of a whole-wheat bun for that added crunch. You may need a few extra napkins to enjoy it, but this quick and easy sandwich is well worth it. Serve with: Sauteed corn and bell peppers.

      Directions

      1. Preheat grill to medium-high.
      2. Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.
      3. 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).
      4. 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.
      5. 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.

      Tips

      • Tip: If you don’t have a grill basket, you can improvise one, fold a 24-inch piece of heavy-duty foil in half and crimp up the edges to create a lip for the “basket.” You can grill small foods in it that might otherwise fall through the grates.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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