7 January, 2016
Pan-seared Shrimp Po’ Boys
1/3 cup reduced-fat mayonnaise
2 Tbsp. sweet pickle relish
1 Tbsp. chopped green onion
1/4 tsp. hot pepper sauce (such as Tabasco)
1 pound peeled and deveined large shrimp
1 1/2 tsp. salt-free Cajun seasoning
2 tsp. olive oil
4 (2 1/2-ounce) hoagie rolls
1/2 cup shredded romaine lettuce
8 thin tomato slices
4 thin red onion slices
Combine first 4 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 Tbsp. mayonnaise mixture; place on top of sandwich.