Serve a classic New Orleans shrimp po'boy featuring a homemade, five-ingredient tartar sauce made with pantry staples.
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
How to Make It
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.
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.
Skipped the red onion, as I don't ever remember having it on a Po Boys anywhere in NO. And I had some garlic lime mayo made up from another recipe to use up so I used that instead of making the tartar sauce. Must say it was a spectacular addition to an already great sandwich, svn though it was not authentic! My husband liked it better than the traditional fried shrimp version! This is a winner!
Awesome recipe. The only thing I changed is I used fat free Greek yogurt in place of the mayo to make it healthier, and I added a touch of horseradish. Very simple to make. I had leftover shrimp and put them on corn tortillas with avocado and salsa. The shrimp is versatile and can be used on salad, as well.