Have you seen the cover for this month’s issue of Bon Appetit magazine? I don’t usually buy magazines, mainly because I don’t have time to sit down and read them anymore. But after seeing the chicken sandwich on the cover I could not resist. It just looked so perfect. And it really got my creative juices flowing. Enter this crispy garlic shrimp sandwich.
The article about making the perfect sandwich was loaded with all kinds of wonderful ideas about how to make a sandwich amazing. Like ensuring you don’t use too much meat and that you have a high quality bread. They also had tips like adding potato chips, something I tend to do very often. My favorite tip, however, was to add a slaw to it. Not your average run of the mill, mayo drenched coleslaw, mind you, but a crisp, tangy cool slaw.
Don’t let my use of the term “mayo drenched” make you think I do not like traditional coleslaw. I do. I really do. Mayo and all. Especially with some fish and chips and malt vinegar. But that is another story. Let’s get back to the sandwich at hand.
I took a cue from Bon Appetit and for this sandwich, made a light tangy slaw with red cabbage, red onion, dill and vinegar. It paired oh so perfectly with the crispy garlic marinated shrimp and the creamy tangy dijon mayonnaise.
See…I told you I liked mayo.
Garlic Shrimp Sandwich Ingredients:
Dill Cabbage Slaw Ingredients:
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Earthy cremini mushrooms stuffed with mozzarella, tomatoes and basil and then grilled to perfection.
Grilled chicken with a sticky, sweet hoisin glaze.
Chicken fingers marinated in Parmesan ranch dressing, dredged in Parmesan bread crumbs and baked until golden. Perfect for weeknight meals!
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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