Easy Meal Ideas: A lighter po' boy

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Easy Meal Ideas From Janet's Kitchen Grilled Shrimp Po' Boys This Grilled Shrimp Po’ Boys recipe comes from the new Grill This, Not That! by David  Zinczenko and Matt Goulding (Rodale). In a traditional po’ boy, the shrimp would be deep fried and here it’s not. Also, the recipe calls for olive oil mayo rather than traditional. Same fat count, it’s just more healthy fat. Serve with store-bought cole slaw that’s been dressed up with chunks of pineapple. Grilled Shrimp Po’ Boys Remoulade sauce: 2 tablespoons Worcestershire sauce 2 tablespoons olive oil mayonnaise 1 tablespoon grainy mustard 1 tablespoon ketchup 2 tablespoons chopped pickles For sandwich: 1 pound medium shrimp, peeled and deveined 1 teaspoon Old Bay Seasoning 1/8 teaspoon cayenne pepper Salt and black pepper to taste Metal skewers or wooden skewers soaked in water for 30 minutes 1 large French loaf or baguette 1 large tomato, sliced 4 cups shredded iceberg lettuce 1/2 yellow onion, thinly sliced Preheat a grill or grill pan over high heat. For the remoulade, combine the Worcestershire, mayonnaise, mustard, ketchup and pickles in a mixing bowl and stir together. Set aside. Season the shrimp with the Old Bay, cayenne, salt and black pepper and thread onto the skewers. Grill for 1 to 2 minutes per side, until pink and just firm. Cut the bread in half horizontally and scoop out a bit on the bread from the top and bottom halves. Slather the bread with the remoulade, then dress with the tomato slices, lettuce, onion and shrimp. Cut into 4 sandwiches and serve. Serves 4. Nutritional information per serving: 370 calories, 5 gm fat and 860 mg sodium. Source: Grill This, Not That! by David  Zinczenko and Matt Goulding (Rodale, 2012)		Tip of the day. Use up fresh herbs by putting them in sandwiches. Basil can be used like lettuce leaves and parsley or other leafy herbs can be chopped and mixed with mayonnaise.     Deal of the day. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.       On Sale This Week. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.   Janet Keeler , who cooks in a kitchen she hates for a job she loves, has been food editor of the Tampa Bay Times since 2000. The paper's Taste section has been honored three times in the past decade by the Association of Food Journalists. Janet is the author of "Cookielicious: 150 Fabulous Recipe to Bake & Share" (Seaside Publishing, 2010) and is an adjunct journalism instructor at the University of South Florida-St. Petersburg.

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