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.

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)

Turkey Salsa Grill

 

Okay....these are delicious!  Trust me!!!

 

2 slices bread (a hearty white bread works best)

2 Kraft singles

1 T thick and chunky salsa (Taco Bell salsa is good, but Costco salsa is best!)

2 slices turkey deli meat

Put down in this order: bread, cheese, salsa, turkey, cheese, bread.

Butter outsides and cook in skillet till golden.

Balsamic Glazed Chicken Wraps

Another Schofield family summer favorite!

Ingredients:
4 tsp olive oil
1/2 tsp salt; divided
1/2 C balsamic vinegar; divided
1 1/4 lb chicken breast tenders
2 C red bell pepper strips
2 C vertically sliced onion
Provolone cheese; sliced
1/8 tsp black pepper
Tortillas of flatbread

1.  Heat 2 tsp oil in a large nonstick skillet over med-high heat. 
2.  Sprinkle 1/4 tsp salt over chicken.  Add chicken to pan; cook 1 minute on each side or until lightly browned. 
3.  Add 1/4 c vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy.
4.  Remove chicken mixture from the pan; cover and keep warm.
5.  Wipe pan clean with paper towel.
6.  Return pan to med-high heat; add remaining 2 tsp oil.  Add bell pepper and onion; saute 7 minutes or until tender.
7.  Stir in remaining 1/4 tsp salt and remaining 1/4 c vinegar; cook 1 minute or until vinegar is syrupy.
8.  Arrange chicken mixture evenly over tortillas, flatbread, or focaccia bread; top with pepper mixture
9.  Arrange cheese over pepper mixture, and sprinkle with black pepper
10.  If using focaccia bread, place a cast iron or heavy skillet on top of sandwichs; let stand 5 minutes.