Sunday Dinner: Shrimp po' boy sandwiches

Wrap your hands around this sandwich

If you're looking for something a little different for Sunday dinner, this is your chance. This version of a traditional Louisiana po' boy sandwich might have you dancing in the streets -- or at least in the dining room!

This is the time of year when we tuck ourselves indoors more than usual, so here is a nice opportunity to get out for a bit -- at least to cook. Before the cold, wet and snowy weather hits hard, give your grill one last chance to create a fun and slightly different twist to a traditional sandwich. This version of a Louisiana po' boy sandwich sneaks in grilled shrimp as its main ingredient. Get ready to use both hands on this slightly spicy sandwich -- it's a little messy but well worth it!

Shrimp po' boy sandwiches

Shrimp sandwich recipe courtesy of Eating Well

Serves 4 people

Ingredients:

• 2 cups finely shredded red cabbage
• 2 tablespoons dill pickle relish
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• 1 pound peeled and deveined raw shrimp
• 4 teaspoons canola oil, divided
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground pepper
• 4 small French bread rolls or small sub rolls, split
• 4 tomato slices, halved
• 1/4 cup thinly sliced red onion

Directions:

1. Preheat your grill to medium-high.
2. Combine the cabbage, relish, mayonnaise and yogurt in a medium bowl.
3. Toss the shrimp with two teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining two teaspoons of oil in a small bowl. Dip a pastry brush in water and then in the oil and lightly brush the inside of each bun (or roll).
4. Place a grill basket on the grill. If you don't have a grill basket, use aluminum foil to form a "basket" with a lip so the shrimp don't slide into the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about three minutes. Open the buns and grill, turning once, until toasted on both sides, about one minute total.
5. To assemble the sandwiches, divide the tomato and onion among the buns. Spread about 1/3 cup of the cabbage mixture down the middle of each and top with about 1/2 cup of the grilled shrimp.

Incorporate a music lesson into Sunday dinner

Music with your meal is always nice! Do a little research and set up some music from Louisiana-based artists to go along with your meal. You and your family may or may not be familiar with some of the musicians, but you might really enjoy what you're hearing! Give the different types of music a fair play. When you find something you like, download a tune or two. What a great way to open yourself up to a new musical experience!

Some artists to consider:

• Louis Armstrong
• BeauSoleil
• Fats Domino
• Branford and Wynton Marsalis
• Lucinda Williams
• Buckwheat Zydeco
• Leadbelly

This Sunday dinner recipe will feed your hunger, and the music will have you up and dancing -- it might make clean-up more fun, too!

More Sunday Dinner meals

Crockpot chicken and dumplings
Autumn vegetable soup
Baked shells with winter squash
Soba noodle stir-fry