HEARTFOODIE BLOG: HEART HEALTHY DINNER RECIPES
Healthy Mexican-Style Po'Boy Shrimp on Adobo Chili Yogurt Sauce
Ingredients:
1/2 cup plain, greek yogurt
1 tbsp lime juice
1/2 tsp lime zest
1/4 tbsp onion powder
1/2 tbsp adobo chili sauce (from
the can)
1 seeded, chopped chipolte chili
in adobo sauce
salt and pepper to taste
pinch of sugar (if needed)
1 lb jumbo shrimp, shell
removed, deveined
2 tbsp olive oil
3 tbsp lime juice
5 minced garlic cloves
1/2 tsp cumin
salt and black pepper to taste
sliced avocado
sliced tomato
fresh cilantro
shredded iceberg lettuce
multi-grain or whole wheat sub
rolls/buns
lime wedges to serve
7 Steps/Instructions:
Step 1: Soak skewers in water. Remove shell, tails and devein shrimp. Rinse thoroughly. Be sure to pat them dry.
Step 2: Combine olive oil, minced garlic, lime, salt, pepper and cumin in a bowl. Generously coat the shrimp and let them sit while you prepare dressing.
Step 3: Blend yogurt, adobo sauce, adobo chilis, lime juice, lime zest and salt and pepper. Give it a taste. If too spicy, add more yogurt.
Step 4: Add sugar to round out tartness (if needed). Add salt and pepper to your liking.
Step 5: Oil the grill in preparation for the shrimps. Skewer the shrimps, 4-5 per skewer. Be sure to leave space between the shrimps so they cook all around nicely. Add shrimps to grill and cook 2-3 minutes each side.
Step 6: In the last minute, add the buns to the grill to toast.
Step 7: To serve, add sauce, lettuce and shrimp to toasted bun. Top with sliced tomato, avocado and cilantro.
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