Day 1 Chicken, Corn, and Green Onion Rotini
Day 2 Lentil Salad with Red Pepper, Mint, and Feta
Day 3 Steak and Charred Vegetable Tacos
Day 4 Shrimp Po’boy with Spicy Ketchup
Day 5 Banana Oatmeal Bread
3 tablespoons dry breadcrumbs
¼ teaspoon salt
¼ teaspoon black pepper
1 garlic clove, minced
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
½ cup ketchup
1 ½ teaspoons fresh lemon juice
½ teaspoon Worcestershire sauce
½ teaspoon chili powder
½ teaspoon hot sauce
2 (10-inch) submarine rolls, cut lengthwise
2 cups torn curly leaf lettuce
½ cup thinly sliced red onion
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Turn on oven, set to broil on high heat.
Line a baking sheet with heavy-duty parchment paper. Combine breadcrumbs, salt, pepper, and garlic in a medium bowl, stirring with a fork.
Combine oil and shrimp; toss well. Place half of the shrimp in the breadcrumb mixture; toss well to coat. Place breaded shrimp in a single layer on prepared baking sheet. Repeat procedure with remaining shrimp and bread crumb mixture. Broil 4 minutes or until shrimp are done.
Combine ketchup, lemon juice, Worcestershire sauce, chili powder, and hot sauce in a small bowl, stirring with a spatula.
Spread 4 tablespoons ketchup mixture over cut sides of each roll.
Place 1 cup lettuce over bottom half of each roll; top with ¼ cup onion. Arrange 1 cup shrimp on each roll half; top with remaining roll half. Cut sandwiches in half.
Inspired by a recipe found in “Cooking Light” May 2012.