As usual, I used organic and natural ingredients as I could substitute within the original recipe. What’s new? Instead of a French long roll, I opted for these freshly baked French hamburger rolls from our bakery. Smaller bread portion means less carbs and points for us WeWa trackers. I did my hw and found an all natural “Creole” seasoning without MSG, dextrose and low in sodium. Tastes great!
The spicy mayo is savory and I used light mayo to make it lighter. As well, I added baby greens- including spinach and sliced grape tomatoes for a fresh appeal to the sandwiches. My hubby had seconds and took left overs for lunch the next day. Reheating the cooked shrimp lightly for lunch the next day will do the trick. Again, keep it fresh tasting by adding baby greens and sliced tomatoes. No complaints here!
Here is the original WeWa recipe with a few revisions. The micro greens and grape tomatoes aren’t included inline because you can swap them for the same number of points if your tracking. Otherwise, it’s a taste preference. Lettuce vs micro greens. Tomato slices vs Grape tomatoes. You make the choice.
INGREDIENTS: Makes 5 servings.
1½ tsp Creole seasoning, divided
5 item(s) french roll(s)
1¼ pound(s) uncooked shrimp, large (peeled and deveined)
1 tsp olive oil
1 cup(s) uncooked onion (s), yellow, sliced
1 cup(s) lettuce, shredded
5 slice(s) fresh tomato(es), 1/4-inch-thick
1½ serving(s) Hellmann’s Light Mayo, 2 1/2 tbsp, 1/2 tbsp per roll
5 spray(s) butter-flavor cooking spray, 1 spray each roll
1. Preheat oven to 375°F.
2. Combine mayonnaise and 1⁄2 teaspoon Creole seasoning in a small bowl; cover and chill.
3. Split rolls lengthwise, cutting to, but not through, other side. Place on a baking sheet; coat insides of rolls with cooking spray. Bake at 375°F for ◴ 4 minutes or until lightly toasted. Set aside.
4. Sprinkle 1 teaspoon Creole seasoning over shrimp; set aside.
5. Heat oil in a large nonstick skillet over medium-high heat. Add onion ; sauté ◴ 4 minutes. Add shrimp; sauté ◴ 4 minutes or until shrimp are done.
6. Spread mayonnaise mixture evenly over cut sides of rolls; top each evenly with lettuce and tomato. Spoon shrimp mixture over tomato. Serve immediately!
One serving is one prepared sandwich and is 5pp. A squeeze of lemon over the shrimp brings out all the flavors and melds them together exquisitely. Salud!
Have you stopped by the HMIP FB page? What are you waiting for? There you can find my daily menu posted each week and the beginning of my new series on healthy eating… “Take-Out Remix.” I will be making restaurant inspired meals- always light with organic and natural ingredients. You can catch it daily updates there or skip the wait and have recipe posts delivered straight to your inbox by subscribing to the mailing list here.
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