Sweet Chili Shrimp Po’ Boy with Plum Cake

Cooking Sequence

  • Preheat oven; prepare cake (45 minutes)
  • Prepare sandwiches; serve (25 minutes)

Cooking Instructions

 Sweet Chili Shrimp Po’ Boy

Ingredients

1 loaf Bakery French (or Cuban) bread
1 medium tomato, thinly sliced
1 small red onion, thinly sliced
1 (12-oz) box frozen southern-style popcorn shrimp
4 cups shredded 3-color coleslaw mix
1/4 cup refrigerated ginger salad dressing
1/2 cup light mayonnaise
1/4 cup sweet chili sauce
2 tablespoons ponzu sauce

Steps

  1. Preheat oven to 425°F. Cut bread in half lengthwise, leaving 1/2-inch uncut, then cut into 4 equal pieces.
  2. Bake shrimp following package instructions. Slice onion and tomato. Combine coleslaw mix and dressing until blended.
  3. Whisk in medium bowl: mayonnaise, chili sauce, and ponzu until blended; add shrimp and toss until evenly coated. Divide shrimp over bread; top with tomatoes, onions, and slaw. Serve.

 Plum Cake

Ingredients

1 stick unsalted butter, melted
4 plums (or 2 peaches), chopped
1/2 cup pecan pieces
1 box white cake mix (15–16.5 oz)
2 (5.3-oz) containers vanilla fat-free Greek yogurt
3 large eggs (or 3/4 cup egg substitute)

Steps

  1. Preheat oven to 350°F. Melt butter. Cut plums into bite-size pieces.
  2. Combine butter, pecans, and dry cake mix until crumbly; reserve 1 cup of the mixture. Press remaining mixture into a greased 9-inch square baking dish; bake 5 minutes.
  3. Arrange plums over crust. Whisk yogurt and eggs until smooth; pour over plums and top with reserved cake mixture. Bake 30–35 minutes or until toothpick inserted in center comes out clean. Let cake stand 10 minutes to cool; serve. (Makes 9 servings.)

Aprons Advice

  • Complete your meal with onion rings, sweet tea, and whipped topping for the cake.
  • For a spicy kick, add 2 teaspoons pepper sauce to mayonnaise mixture for the sandwiches.
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