Shrimp Po'boy Sandwiches - Cooking Light

Was the week to try something new and these were a hit!  Den said he would have these again ANY day!

Remoulade Slaw:
3 T mayonnaise
1 T minced shallots (I just used white onion)
1 tsp fresh lemon juice
1 tsp Worcestershire
1/2 tsp Dijon mustard
1/2 tsp prepared horseradish
1/4 tsp Tabasco
1/4 tsp grated lemon rind
1 garlic clover, minced
2 1/2 C packaged cabbage-and-carrot coleslaw

Po'boys:
1 T cornstarch
1/2 tsp grated lemon rind
1/4 tsp kosher salt
1/4 tsp ground black pepper
1 large egg white
1 lb. medium shrimp, peeled and deveined
4 pieces French bread baguette, split and toasted
3 T cornmeal
1/4 tsp ground black pepper
2 tsp extra-virgin olive oil
8 slices tomato

1.  To prepare coleslaw, combined first 9 ingredients in a medium bowl, stirring with a whisk.  Add coleslaw; toss to coat.  Cover and chill.

2.  To prepare Po'boys, combine cornstarch and next 4 ingredients (through egg white) in a medium bowl; whisk until blended.  Add shrimp; toss well.  Marinate in fridge 30 minutes, stirring once.

3.  Hollow out top and bottom halves of bread, leaving a 1/4 thick shell.  Place torn bread in a food processor; process until very fine crumbs.  Set aside 1/2 breadcrumbs; reserve remaining bread crumbs for another use.  Combine 1/2 breadcrumbs, cornmeal, and black pepper in a large zip lock bag; seal and shake to combine.

4.  Remove shrimp from bowl; discard marinade.  Add shrimp to breadcrumb mixture.  Seal and shake to coat.

5.  Heat large skillet over med-high heat.  Add oil to pan; swirl to coat.  Add shrimp; cook 3 minutes on each side until done.  Do not overcook!!

6.  Arrange 1/2 cup coleslaw on each bottom half of bread.  Top with shrimp and tomato slices.

Muschroom and Cream Cheese Stuffed Salmon

This is a light and super easy dish that's great for summer or any time of year.

1 large salmon fillet (I like to buy mine at Costco)
8 - 10 mushrooms, finely chopped
2 T lemon juice
3 T butter
4 oz cream cheese
Season salt

Score fillet from one end to the other 3 times.
Fill scored sections with softened butter.
Fill scored sections with softened cream cheese.
Cover entire fillet with mushrooms pressing firmly into scored sections.
Drizzle with lemon juice and sprinkle with season salt.
Cover in foil.
Grill or broil for approximately 15 minutes.

Melon Salad with Prosciutto

We made this on Father's Day - it was fantastic!!!!

2 C sliced seeded watermelon
2 C sliced seeded honeydew melon
1/3 C very thinly vertically sliced red onion
2 ripe nectarines, pitted and sliced
1/4 tsp kosher salt
3 T lemon juice
2 T olive oil
1 1/2 T honey
4 C Arugula or Baby Spinach
1/4 C torn fresh mint leaves (optional)
3 oz. prosciutto, very thinly sliced and pulled into pieces
1/2 ounce Romano cheese, shaved.

Combine first 5 ingredients.
Sprinkle with salt.
Combine juice, oil, and honey, stirring well.
Drizzle dressing mixture over fruit mixture; toss gently.
Arrange Arugula or Spinach on a platter - or you can do individual plates.
Top with fruit mixture, then Prosciutto, then cheese.

*You can add one VERY small minced serrano pepper to the fruit mixture, but it makes it VERY hot.

Open-Faced Pimento Cheese BLT's

Put a new twist on the ole BLT!

2 T bottled diced pimentos - drained
1 T grated peeled shallots - minced (I just white onion)
2 T mayonnaise
1 tsp cider vinegar
1/4 tsp ground black pepper
1 C sharp cheddar cheese - grated
1/3 C Parmesan cheese - grated
4 sliced sourdough bread - toasted
Tomato slices
4 thick (center-cut) bacon slices - cooked and halved
Arugula or Spinach leaves

Combine first 7 ingredients in a large bowl.
Spread 3 T cheese mixture on each bread slice.
Top each with 2 - 3 tomato slices.
Top each sandwich with 2 bacon halves and 1/4 Arugula or Spinach.

Perfect for a hot summer day and perfect for those sun ripened tomatoes!  I broiled the bacon in the oven for ease an quick clean-up  :0)