Sunday, June 12, 2011

Shrimp Po'Boys and Corn Salad

I am always looking for new ways to cook shrimp and for meal solutions that are "quick and easy". These sandwiches combine breaded shrimp and a spicy ketchup that are delicious. The corn salad on the side is "summery" and adds some fun color.

Here is how:
1. To make the corn salad: heat up a nonstick skillet over medium heat. Add 2 cups of fresh corn kernels and cook for 5 minutes, stirring frequently.

2. Combine the corn with:
- 1/2 cup of chopped red bell pepper
- 2 Tbs. chopped fresh cilantro
- 2 Tbs. chopped sweet onion
- 1 1/2 tsp. fresh lime juice
- 1/4 tsp. salt
- 1/8 tsp. black pepper

3. To make the sandwiches first combine:
- 3 Tbs. gluten free breadcrumbs
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. garlic powder

4. Place 1 pound of shrimp that has been peeled and deveined in the bread crumb mixture to coat the shrimp.

5. Place the shrimp on a baking sheet that has been lined with aluminum foil.

6. Broil the shrimp until done (pink and opaque) for about 4 minutes.

7. Combine and whisk together:
- 1/4 cup ketchup
- 1 1/2 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. chili powder
- 1/4 tsp. hot sauce (I use Sriracha)

8. Spread 2 Tbs. of the ketchup mix onto 4 gluten free "hotdog" buns (I used Udi brand).

9. Place some lettuce, sweet onion slices and some of the shrimp in each roll. Top with some more of the ketchup.

Here is to gluten free sandwiches done well! xo

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