Pan-Seared Shrimp Po' Boys

D made these and I made homemade fries to go with them. They came together pretty fast. The sauce was spicy (because D used Ass Blaster), but good.

Pan-Seared Shrimp Po' Boys

Serve a New Orleans classic featuring a homemade five-ingredient tarter sauce made with pantry staples. Using salt-free Cajun seasoning reduces the sodium in this dish without sacrificing any of the flavor. Carrot and cabbage slaw makes for a crunchy side dish.

1/3 cup reduced-fat mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon chopped shallots
1 teaspoon capers, chopped
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 pound peeled and deveined large shrimp
1 1/2 teaspoons salt-free Cajun seasoning
2 teaspoons olive oil
4 (2 1/2-ounce) hoagie rolls
1/2 cup shredded romaine lettuce
8 thin tomato slices
4 thin red onion slices

1. Combine first 5 ingredients in a small bowl. Heat a large nonstick skillet over medium-high heat. Combine shrimp and Cajun seasoning in a bowl; toss well. Add olive oil to pan, and swirl to coat. Add shrimp to pan; cook 2 minutes on each side or until done.

2. Cut each roll in half horizontally. Top bottom half of each roll with 2 tablespoons lettuce, 2 tomato slices, 1 onion slice, and one quarter of shrimp. Spread top half of each roll with about 2 tablespoons mayonnaise mixture; place on top of sandwich.

Carrot and cabbage slaw: Combine 4 cups shredded green cabbage and 1 cup shredded carrot in a large bowl. Combine 3 tablespoons reduced-fat mayonnaise, 1 tablespoon cider vinegar, and 1/4 teaspoon celery seeds in a small bowl. Add mayonnaise mixture to cabbage mixture; stir well.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 401 ; FAT 12.1g (sat 2.8g,mono 4.6g,poly 3.2g); CHOLESTEROL 172mg; CALCIUM 152mg; CARBOHYDRATE 44.2g; SODIUM 944mg; PROTEIN 30.7g; FIBER 2.7g; IRON 4.4mg

Cooking Light, JULY 2009