Shrimp Tortas

Hungry for shrimp? Here’s a southwest take on a Shrimp Po’ Boy sandwich that should satisfy your cravings.

A southwest take on a classic pub dish, this may be one of those recipes that’s a bit more involved to make, but the flavor won’t disappoint.

2 lbs Frozen shrimp, large
1 Bag Coleslaw, 12 oz
4 Bolillo sandwich rolls
1 C Mayonnaise
1  Lime, sliced
¼ C Cilantro, chopped
3 TBSP Arizona Chili Lime Rub
3 TBSP Olive Oil
2 TBSP Arizona Chipotle Rub
1 TBSP Red wine vinegar

Defrost shrimp. Pull off tails if attached and rinse thoroughly in strainer. In large mixing bowl, combine shrimp, Arizona Chili Lime Rub, 1 TBSP Arizona Chipotle Rub and olive oil. Mix well and set aside.

To make chipotle mayonnaise, combine mayonnaise, 1 TBSP Arizona Chipotle Rub, cilantro and juice of half a lime in large mixing bowl. Mix well. Reserve ½ cup of mayonnaise mixture for later use as a sandwich spread and set aside. Mix in vinegar then add coleslaw to remaining chipotle mayonnaise. Toss well and set aside.

In large sauté pan over medium heat, sauté shrimp for about 5 minutes. Do not over cook. Remove from heat when done.

Slice open bolillo rolls (do not cut through). Place the rolls on a cookie sheet and lightly toast them under a broiler. Spread Chipotle mayonnaise on each roll. Layer each roll with about a half pound of shrimp. Top with coleslaw and serve immediately with slices of remaining lime to squeeze on the shrimp.

Serves 4

*Cook times are approximate.