Cajun Shrimp Sandwich and Green Gazpacho Recipe

Cajun Shrimp Sandwich and Green Gazpacho Recipe

  • Gazpacho:
  • 3 cucumbers, peeled and chopped
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup chopped green bell pepper
  • 1 clove garlic
  • 1 cup low-sodium chicken stock
  • 1 cup low-fat Greek-style yogurt (such as Fage Total 2%)
  • Sandwich:
  • 1 pound pre-shelled and cleaned jumbo shrimp
  • 1 tablespoon salt-free cajun spice
  • 1 cup dried garlic flakes
  • 1 teaspoon paprika
  • 1 pinch salt (or more to taste)
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 large red bell pepper, seeded and sliced lengthwise
  • Large whole-wheat baguette, sliced in half lengthwise and cut into 4 5-inch pieces
  1. Preheat oven to 400 degrees F.
  2. Puree all gazpacho ingredients except yogurt in blender until smooth. Pour into bowl. Whisk in yogurt, cover, and place in freezer.
  3. Toss shrimp with Cajun spice, garlic, paprika, and salt and set aside.
  4. Heat olive oil in large nonstick saucepan on medium-high. Add onion and pepper and saute, shaking pan, until softened, 4 to 5 minutes. Add 1 to 2 tablespoons water and continue cooking for 3 to 4 minutes.
  5. Turn heat up to high, add shrimp, and saute until pink, about 3 minutes.
  6. Hollow out baguette pieces, leaving only crust. Place on baking sheet and toast in oven until crust is crispy, 2 to 3 minutes.
  7. To assemble, place 1/4 shrimp-onion mixture on each baguette bottom and cover with baguette top. Serve with ice-cold gazpacho on side.