Years ago, in New Orleans you could find many Po-Boy shops at just about every other corner neighborhood grocery store. Many of these mom and pop corner stores would prepare other sandwiches and hot meals too, and one of the “other” popular sandwiches was the “Shrimp on a Bun”, which typically consists of small 70-90 count shrimps that are battered and deep fried then served on a bun and “dressed” with lettuce, tomato, pickle and choice of mayonnaise too. If you are not from or have never been to New Orleans then a little explanation is in order on “dressing” your sandwich.
In New Orleans when you order a sandwich the counter person will ask if you want it “dressed”. This is the local colloquialism for “would you like it with lettuce, tomato, pickles and mayonnaise”, you see, “dressed” just sounds better and is so much easier to say. I am not sure historically how this term came to be, but it has been and is still the way to order your sandwich in New Orleans.
This recipe is a variation of a Weight Watchers item that called for catfish, and since none was available at the seafood counter, we opted for shrimp, which takes us back to the original story. In addition, at only 353 calories for the catfish recipe version, this shrimp version would actually be less in calories. So let’s do the math, four ounces of catfish cooked is approximately 271 calories according to the Prevention.com health tracker for foods, compared to four ounces of cooked shrimp at 163 calories. Therefore, with a calorie difference of 108, the shrimp version of the recipe total for the calories comes to 245, since all the other ingredients in the recipe remain the same, this recipe calorie re-calculation is logical.
Yield: 4 servings
|2||Cups||Green cabbage, thinly sliced|
|2||Tbsp||Mayonnaise (light version optional)|
|1||Tsp||Cajun Spice Blend|
|1||Lb.||Shrimp, peeled and deviened, 21-30 count|
|4||Each||Kaiser rolls, 2-ounces each|
|12||Slices||Tomato, ¼ – inch thick|
|1.||Combine the cabbage, radish, yogurt, and mayonnaise in a large bowl, stir well, and set aside.|
|2.||Combine the paprika, garlic powder, and Cajun spice blend then sprinkle this over the shrimp and toss well to coat.|
|3.||Heat a large sauté pan until hot and then coat with the cooking spray and sauté the shrimp over medium-high heat until pink.|
|4.||Divide the slaw evenly among the Kaiser roll bottoms, then evenly portion the shrimp, then top each with 3 tomato slices and then cover with the roll tops.|