Shrimp Po’Boys

Serves 4

Serving size: 1 open faced sandwich



1 ¼ pound fresh or frozen shrimp

1/3 cup light cream cheese

1 tablespoon nonfat milk

1 stalk celery, chopped

½ cup jarred roasted red sweet peppers, drained and chopped

2 green onions, sliced thin

1 teaspoon Cajun seasoning

2 teaspoon canola oil

4 slices French bread, toasted

3 cups shredded romaine lettuce



  1. Thaw shrimp if frozen.  Peel and rinse shrimp; pat dry and set aside.  In a small bowl, combine cream cheese and milk.  Stir until smooth.
  2. Stir in celery, roasted red peppers, and green onion.  Set aside.
  3. In a medium bowl, combine shrimp and Cajun seasoning; toss to coat shrimp.  In a large skillet, heat oil over medium heat.  Add shrimp; cook for 3-4 minutes stirring occasionally.  Remove from heat.
  4. Top each slice of bread with and even amount of cream cheese mixture, lettuce, and shrimp.

Adapted from:



Nutrition information for 1 serving:

kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
400 37 39 1.8 3 9.5 170 660 6 5 133

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.