This past week was a crazy one at work. I was uber busy and came home simply exhausted each night. Can I just say I heart E-Z peel shrimp? They make life so much easier when you want to make a shrimp dish for dinner. Seriously, who wants to stand at the sink peeling and deveining shrimp - it takes too long. E-Z peel are already deveined and the remaining shells are a cinch to remove. This recipe from Cooking Light uses pantry staples and you can get it on the table quickly. I really like the quick tartar sauce in this recipe; I could see dolloping it on crab cakes. I'm happy to report the MGG really enjoyed this sandwich, said he definitely eat it again and I didn't have to "slave" over dinner. So, a win/win all the way around!
Pan Seared Shrimp Po’Boys
Adapted from Cooking Light
Serves 4
1/3 cup olive oil mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon finely minced Vidalia onion
1 teaspoon capers, chopped
1/4 teaspoon sirracha sauce
1 pound peeled and deveined large shrimp
2 1/2 teaspoons salt-free Cajun seasoning
2 teaspoons olive oil
4 french 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.
I dont like to eat blurry food!!!!!!!!
ReplyDelete