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’ BoysPrinter Friendly Version
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.