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Shrimp Banh Mi

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  6 sandwiches
French colonial rule in Vietnam influenced the country's cooking profoundly, as here with this street-food sandwich (bahn mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice.
1   large carrot, peeled and shredded
2 tablespoons  rice vinegar
1/3 cup  chopped fresh cilantro
2 1/2 tablespoons  reduced-fat mayonnaise
2 1/2 tablespoons  low-fat plain yogurt
3/4 teaspoon  fish sauce (see Ingredient note)
1 tablespoon  lime juice
1/4 teaspoon  cayenne pepper
3   12-inch baguettes, halved lengthwise
1 pound  peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed (see Tip)
18 thin slices  cucumber
3   scallions, thinly sliced lengthwise and cut into 2-inch pieces

Ingredient Note:  Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.

Tip: To defrost frozen shrimp, place in a colander under cold running water until thawed.
Shrimp Banh Mi Recipe at
Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.

Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 sandwiches
Calories: 247
Fat. Total: 4g
Protein: 24g
Carbohydrates, Total: 30g
Fat, Saturated: 1g
Fiber: 5g
Cholesterol: 153mg
Sodium: 504mg
% Cal. from Fat: 15%
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