In honor of Mardi Gras, registered dietician Karman Meyer made healthier versions of two New Orleans Shrimp Po’ Boy Sandwiches and a Hurricane cocktail. Find these recipes and more on Karman's website, www.thenutritionadventure.com .
Blackened Shrimp Po' Boy (serves 2)
1/2 c plain Greek yogurt
1 T Dijon mustard
1/2 t sriracha
1/4 t black pepper
½ T olive oil
1/2 lb 41/50 (medium) shrimp, thawed, peeled and deveined
1 T Streamside Angler spice (or Old Bay seasoning)
Dash of cayenne pepper
4 slices roma tomato
2 pieces leaf lettuce
1 small loaf multigrain bread (enough for 2 sandwiches)
1. In a small bowl, combine the yogurt, mustard, sriracha and black pepper until smooth to make the remoulade.
2. Heat olive oil in a large skillet over medium heat. Place shrimp on a plate and sprinkle with Streamside Angler spice and cayenne pepper, covering each shrimp well. Once oil is hot, add shrimp to skillet in an even layer. Cook on each side for 2-3 minutes.
3. Cut bread in half and spread a layer of remoulade on the bottom piece of bread for each sandwich. Divide shrimp between the sandwiches and top with tomato slices and lettuce.
Healthier Hurricane Cocktail
4 oz light rum
4 oz dark rum
1 c 100% orange juice
1 c 100% pomegranate juice
1/4 c fresh lime juice
cherries, orange and lime wheels to garnish
Combine, garnish and serve!