Friday, October 2, 2009

Shrimp Po’ Boys

Sometimes when it comes to dinner I just want something that takes minimal effort. This meal was on the table in less than 10 minutes and yet it was delicious! When I know I have meals that require some kind of sauce, I generally prep and make the sauce the night before, which is exactly what I did with this sandwich. Not only does it make dinner a breeze the next day, but the flavors of the sauce generally marry very well together and make it that much flavorful! The sauce is definitely the star of the dish, so don’t leave it out!

Pan-Seared Shrimp Po’ Boys

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1/3  cup  reduced-fat mayonnaise
2  tablespoons  sweet pickle relish
1  tablespoon  chopped shallots
1  teaspoon  capers, chopped (I omitted this only because I didn’t have it on hand)
1/4  teaspoon   Tabasco
1  pound  peeled and deveined large shrimp
1 1/2  teaspoons  salt-free Cajun seasoning
2  teaspoons  olive oil
4  hoagie rolls
1/2  cup  shredded romaine lettuce
8  thin tomato slices
4  thin red onion slices
Combine first 5 ingredients in a small bowl. Heat a large nonstick  skillet over medium-high heat. Combine shrimp and Cajun seasoning in a bowl; toss well. Add olive oil to pan, and swirl to coat. Add shrimp to pan; cook 2 minutes on each side or until done.
Cut each roll in half horizontally. Top bottom half of each roll with 2 tablespoons lettuce, 2 tomato slices, 1 onion slice, and one quarter of shrimp. Spread top half of each roll with about 2 tablespoons mayonnaise mixture; place on top of sandwich.


Kristina said...

This looks delicious! What did you serve with it?

Kim said...

Unfortunately, I think it was just chips and some French onion dip that we had left over!