There’s nothing wrong with battered and deep-fried shrimp. Just putting that out there first. But for whatever reason, be it the heat of summer or just feeling like I have not been eating to well lately , I like to switch things up a little and make something with a twist in the healthy direction.
This Pan Seared Shrimp P’Boy recipe fit the bill. I was honestly not up to eating fried shrimp and was feeling to lazy to fry them so, when I came across this recipe over at MyRecipes.com, it sounded perfect. Plus I had a jar of capers I need to use up.
Quick, easy and delish. If you’re looking for something different to serve up this weekend for the farewell to summer this might be it. It’s easy enough for a busy weeknight too.
Pan-Seared Shrimp P’Boys
What you need:
- 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
What you do:
- 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.
- 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.