• Steve’s Grilled Shrimp Po’ Boy Sandwiches
    posted by Dudash's Healthy Dish at 19 August, 4:22 PM  0 
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    Grilled shrimp po boy sandwiches with fresh herb mayonnaise

    Steve’s Grilled Shrimp Po’ Boy Sandwiches with Fresh Herb Mayonnaise, and Dispelling Mayo Myths

    My husband Steve struck again with this so simple, yet so delicious, sandwich that cooks on the grill in just a few minutes. The key to this sandwich is the sauce, bursting with fresh garden herbs. They just happened to be the ones from my little herb garden. And while we’re on the topic of mayonnaise, allow me to dispel a couple of common myths.

    Mayonnaise can be a “clean” food and I happen to love it. While unclean versions certainly exist, like those made with not-so-nutritious soybean oil, you can opt for other brands made with organic expeller-pressed canola oil. Mayonnaise is made by whipping egg yolks until airy and then slowly drizzling in oil, alternating with mustard, lemon juice, vinegar and water. Add some salt and spices, et voilà – mayo! Commercially made mayonnaise often contains additional stabilizers. There’s even vegan mayonnaise, which substitutes thickeners like cornstarch and soy protein for eggs. And notice that there is no mammalian milk in the ingredient list? That means it is not a dairy product, another common misunderstanding. 

    While regular (versus light) mayonnaise is calorie dense with about 100 calories per tablespoon, it adds a lot of flavor, satisfaction, and the nutritional benefits of the oil. So I say go ahead, smear on a tablespoon, unless you are trying to adhere strictly to a low calorie diet. Just use it wisely. Look for cleaner mayonnaise options in the natural food section of your mainstream grocery store.

    Grilled shrimp po boy sandwiches with fresh herb mayonnaise

    Steve’s Grilled Shrimp Po’ Boy Sandwiches with Fresh Herb Mayonnaise

    For the mayonnaise:

    1/4 cup (55 g) expeller-pressed canola oil mayonnaise

    1 tablespoon + 1 1/2 teaspoons (8 g) fresh chopped herbs (I used 1 tablespoon basil, 1 teaspoon oregano and 1/2 teaspoon chives)

    1/2-1 teaspoon (2.5-5 ml) fresh lemon juice

    1/4 teaspoon Cajun seasoning

    For the shrimp and buns:

    1 pound (455 g) peeled and deveined frozen shrimp (21-25 count-size), thawed, tails removed, drained well

    2 teaspoons (10 ml) extra-virgin olive oil

    1/2 teaspoon Cajun seasoning

    4 100% whole-grain hamburger buns

    For assembling:

    1 cup (28 g) mixed lettuce greens

    8 tomato slices

    To make the mayonnaise: Combine all of the mayonnaise ingredients.

    To make the shrimp: Preheat grill to medium (about 350-400°F, or 180-200°C). Combine the shrimp, oil and seasoning (if you substitute smaller shrimp, you will want to skewer them so they do not fall through the grill grates). Grill the shrimp until opaque halfway through, about 2 minutes. Place the buns on the grill cut side down and cook until golden on the bottom. Turn the shrimp and cook until done, 1-2 minutes.

    To assemble: Spread the mayonnaise on the bottom buns, top each with 5 shrimp, followed by the tomatoes, lettuce and top buns.

    Prep time: 25 minutes

    Cook time: 4 minutes

    Makes 4 servings, 1 sandwich each

    Nutrition Facts (per serving): 388 calories, 18 g total fat (2 g saturated fat, 0 g trans fat), 696 mg sodium, 142 mg cholesterol, 34 g total carbohydrate (7 g fiber), 24 g protein, 24% DV iron, 13% DV calcium, 18% DV Vitamin A, 9% DV Vitamin C.

     

    You might also enjoy:

    Lime-Basil Shrimp & California Avocado Lettuce Wraps and Giveaway!

    Court Bouillon Poached Shrimp with Creamy Dijon Sauce

    Philly Cheeseloin Sandwich



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    Bio: Michelle Dudash is a registered dietitian, Cordon Bleu-certified chef, freelance healthy-recipe columnist for The Arizona Republic, television nutritionist and recipe developer. Michelle is working on her first cookbook, “Clean Eating for Busy Families” (Fair Winds Press, fall 2012). She has a national reputation for showing how food and health can deliciously co-exist. In her 18 years of food-business experience, she has served as a private chef and cooked at a Mobil Five-Star restaurant. She is a spokeswoman for the National Mango Board, Wonderful Pistachios and California Raisins. A working mom, Dudash writes for those families who struggle to put a healthy meal on the table quickly every night.


    Website: http://www.michelledudash.com