 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
These classic New Orleans sandwiches combine shrimp, chopped tomato, and a spicy mayo sauce. Ingredients:
1/3 cup reduced-fat mayonnaise |
2 tablespoons finely chopped onion |
2 tablespoons finely chopped celery |
2 tablespoons finely chopped green bell pepper |
1 tablespoon prepared horseradish |
2 tablespoons ketchup |
1 teaspoon minced fresh basil |
2 teaspoons lemon juice |
2 teaspoons worcestershire sauce |
1/8 teaspoon freshly ground black pepper |
1 small garlic clove, minced |
remaining ingredients |
24 large shrimp, peeled and deveined |
cooking spray |
4 (3-ounce) french bread loaves, sliced horizontally |
1 cup chopped iceberg lettuce |
1 cup chopped tomato |
Directions:
1. To prepare sauce, combine first 11 ingredients in a medium bowl. Chill.
2. Prepare grill.
3. Thread shrimp onto 4 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
4. Preheat oven to 350°.
5. Hollow out bread halves, leaving a 1-inch-thick shell. Place bread on a baking sheet; bake at 350° for 5 minutes. Place 1/4 cup lettuce, 1/4 cup tomato, and 6 shrimp in bottom half of each loaf. Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.
6. Wine note: This sandwich needs a seafood-friendly summer white with enough body and bite to cut through the spicy mayo. Willamette Valley Vineyards Pinot Gris 2006 ($15) offers crisp pear and apple flavors, honeysuckle aromas, and a lush body, making it a favorite with shellfish. - Jeffery Lindenmuth
|
|