Ingredients

For Shrimp Po’ Boy: 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 Tip: Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.Kitchen Tip: It’s best to use a grill basket when grilling small shrimp so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this "basket" will prevent the shrimp from sliding off.

Description

Shrimp Po' Boy, Recipe

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