Pan-Seared Shrimp Po' Boys |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve a classic New Orleans shrimp po'boy featuring a homemade, five-ingredient tartar sauce made with pantry staples. Ingredients:
1/3 cup reduced-fat mayonnaise |
2 tablespoons sweet pickle relish |
1 tablespoon chopped shallots |
1 teaspoon capers, chopped |
1/4 teaspoon hot pepper sauce (such as tabasco) |
1 pound peeled and deveined large shrimp |
1 1/2 teaspoons salt-free cajun seasoning |
2 teaspoons olive oil |
4 (2 1/2-ounce) hoagie rolls |
1/2 cup shredded romaine lettuce |
8 thin tomato slices |
4 thin red onion slices |
Directions:
1. 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.
2. 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.
3. Carrot and cabbage slaw: Combine 4 cups shredded green cabbage and 1 cup shredded carrot in a large bowl. Combine 3 tablespoons reduced-fat mayonnaise, 1 tablespoon cider vinegar, and 1/4 teaspoon celery seeds in a small bowl. Add mayonnaise mixture to cabbage mixture; stir well.
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