Saturday, September 12, 2009

Pan-Seared Shrimp Po'Boys

I like po'boys and this one is different from other ones I've made because the shrimp is cooked in a pan and not fried. This is a good, solid recipe. If I made it again, I would toast the bread a little though because I like it better when the bread is a little bit toasty. I might make this again.


Pan-Seared Shrimp Po'Boys
Cooking Light, July 2009

Serve a New Orleans classic featuring a homemade five-ingredient tarter sauce made with pantry staples. Using salt-free Cajun seasoning reduces the sodium in this dish without sacrificing any of the flavor. Carrot and cabbage slaw makes for a crunchy side dish.

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

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.

Yield: 4 servings

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