Ingredients
1tbspGreek yogurt,0% fat
1tbspbuttermilk,low fat
1tbsplight mayonnaise
1tbspshallot,finely minced
1tspchives,fresh, finely minced
1tspparsley,fresh, finely minced
1clovesmall garlic,crushed
pinchkosher salt
freshly ground black pepper,to taste
¾cupsred cabbage,(about ¼ a small head), thinly sliced
1½cupsgreen cabbage,(about ¼ a small head), thinly sliced
½cupcarrots,pre-shredded
6ozlarge shrimp,peeled and deveined, tails removed
¼tspcumin
½tspsugar
1clovemedium garlic
¾tspOld Bay,30% Less Sodium
½tspolive oil
7.5ozFrench baguette,(about ¾ loaf), multi-grain or whole grain
1lemon,cut into wedges
Hot sauce,optional
Preparation
In a medium bowl, combine Greek yogurt, buttermilk, mayonnaise, shallot, chives, parsley, garlic, salt and pepper.
Add the red and green cabbage and carrots, mixing to evenly coat. Set aside.
In another medium bowl, combine the shrimp, cumin, sugar, garlic and Old Bay.
Gently toss, evenly coating the shrimp. Set aside.
Heat a large skillet over medium heat.
Add the olive oil then the shrimp and cook until shrimp are opaque and cooked through, about 2-3 minutes per side.
While shrimp are resting, slice the baguette into 3 even pieces, then slice each of the 3 pieces in half horizontally.
Remove the inner soft part of the bread, leaving the outer crust.
Toast in toaster oven (or broil in the oven) until desired crispness.
To assemble: Top each sandwich with 2 ounces of shrimp and ⅔ cup slaw.
Serve immediately with lemon wedges.
