Shrimp po'boy (Diabetic)


1 loaf French bread, about 24 inches long and 2 1/2 inches wide
2 cups shredded iceberg lettuce
2 medium tomatoes, thinly sliced
8 ounces cooked shrimp, chilled
Cajun remoulade:
4 tablespoons fat-free mayonnaise
1/2 tablespoon Creole or Dijon mustard
1/2 tablespoon sweet pickle relish
1 hard-boiled egg, diced
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt-free Creole seasoning


Cut French bread crosswise into four pieces, each about 6 inches long, and split open each section. Prepare Cajun remoulade by mixing mayonnaise, mustard, relish, egg, onion, parsley, Worcestershire sauce, and Creole seasoning together in small mixing bowl. Chill remoulade while assembling sandwich. Place French bread sections on baking sheet and toast in a 375F oven for 5 minutes. Bread should be crispy, but not browned. Remove from oven and fill each sandwich with 1/2 cup shredded lettuce,
1/4 of the tomato slices, 2 ounces (approximately 1/3 cup) shrimp, and 3 tablespoons Cajun remoulade. Serve immediately.
Yield: 4 large sandwiches

Helpful Hints:

Preparation time: 20 minutes
Serving size: 1 sandwich
Nutrition Facts
Per Serving:
Calories: 372
Carbohydrate: 56 g
Protein: 23 g
Fat: 6 g
Saturated fat: 1 g
Sodium: 899 mg
Fiber: 4 g
Exchanges per serving: 3 starch, 1 vegetable, 1 lean meat
Carbohydrate choices: 4

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