Grilled Shrimp Sandwiches with Creamy Slaw

http://teriskitchen.com/sandwiches-recipes/grilled-shrimp-sandwiches-with-creamy-slaw.html

Makes 2 large sandwiches

This shrimp sandwich recipe, my version of a Po' Boy, is very quick, easy, healthy and delicious. Serve the sandwiches on a busy weeknight or for casual entertaining when you want something special and a little different. The shrimp can be grilled indoors or out or, if grilling is not an option, sautéed, broiled or roasted. To keep it lighter and healthier, I use reduced fat yogurt, sour cream and mayonnaise in the cabbage slaw without compromising flavor or texture and whole wheat rolls. Despite the number of ingredients, the sandwiches come together very quickly. The recipe can be made in any amount needed.

Ingredients

   Slaw

• 2 tablespoons plain Greek yogurt (can use reduced or nonfat)
• 1 tablespoon sour cream (can use reduced fat)
• 1 teaspoon mayonnaise (can use light or reduced fat)
• 1/2 teaspoon Dijon mustard
• 2 teaspoons apple cider vinegar
• 1 teaspoon granulated sugar
• 1/2 teaspoon celery seed
• Salt and pepper to taste
• 4 ounces packaged shredded cabbage for slaw (can shred part of a small cabbage)
• 2 tablespoons finely chopped onions
• 2 tablespoons finely chopped red peppers

   Sandwiches

• 12 ounces medium shrimp, peeled and deveined
• Juice of one-half lemon
• Salt and pepper to taste
• 2 teaspoons olive or canola oil
• Crusty hoagie or sub rolls, white or whole wheat
• Thinly sliced cheddar cheese (optional)
• Thinly sliced tomatoes
• Hot pickled peppers (optional)

For the slaw, in a medium bowl mix together the first 8 ingredients until well-blended. Taste for seasoning, adjusting vinegar or dairy for more or less tang. Add the cabbage, onions and peppers. Toss to combine. Set aside. (Can be made up to one day ahead and refrigerated; bring to room temperature before serving.)

For the shrimp, marinate the shrimp in the lemon juice, salt, pepper and oil for up to 30 minutes. Meanwhile, heat a grill pan on high heat. Add the shrimp and grill for 3 minutes, then flip and cook just until pink. Remove some of the bread from the inside of the rolls and lightly toast both sides on the grill or under the broiler. Place shrimp in one layer on the bottom halves of the rolls. Top with cheese if using and return to broiler to melt. Top with tomato slices, then slaw and optional hot peppers. Cover with the top roll and serve immediately.

Notes: This recipe makes an ample amount of slaw for two sandwiches. Extra can be served on the side or saved for the next day.

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