wild card wednesday: spicy shrimp, avocado, and goat cheese sandwich on ciabatta

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Welcome back to Wild Card Wednesday!  This month’s focus is a special ingredient: avocado.  Now that the weather is warming up, it’s the perfect time to integrate some of that creamy delicious green goodness into your supper plans.

The spicy sauce in which the shrimp is tossed is nicely cooled off by the goat cheese and avocado.  If you’re a vegetarian, you could omit the shrimp but use the spicy sauce as a spread and still have a delectable sandwich, especially if you added some sprouts and/or a tomato slice!

The spicy shrimp sauce is deceivingly light.  Instead of using sour cream or mayonnaise, I pulled out my handy-dandy 0% plain Greek yogurt that not only cuts down on calories and fat, but also adds protein and has the same consistency.  I tossed in some fresh lemon juice, salt, and Sriracha sauce, and voila!  A full-bodied sauce that’s totally good for you.

You could use and kind of bread here, or even make it a wrap, but I saw a nice loaf of ciabatta at the Fresh Market that called my name in the store, so that’s what I chose.  Be creative–this combination of ingredients was great!

Spicy Shrimp, Avocado, and Goat Cheese Sandwich on Ciabatta

for 2

16 shrimp, peeled and deveined

1 Tbsp. canola oil

2 oz. soft goat cheese, crumbled

6 leaves of Bibb lettuce

1 avocado, cubed

1 loaf of ciabatta, halved and sliced lengthwise

1 cup 0% Greek yogurt, plain

juice of 1/2 lemon

1 Tbsp. Sriracha hot sauce

1/2 tsp. salt

1/4 tsp. red pepper flakes

salt and pepper, to taste

Place the ciabatta in the oven at 400 F for 10 minutes, then take out and let it cool.

Heat the canola oil in a small frying pan over medium-high heat.  Season the shrimp with 1/4 tsp. salt, red pepper flakes, and a sprinkle of pepper.  Add the shrimp to the oil and cook for about 1 minute on each side.  Spoon the shrimp out of the oil and place in a small bowl lined with a paper towel; set aside.

Add the Greek yogurt, lemon juice, Sriracha, and 1/4 tsp. salt to a small bowl and mix to combine.  When the shrimp cools, remove the paper towel from the bowl.  Drizzle the shrimp with about 3 Tbsp. of the yogurt sauce and toss to coat the shrimp.

Place the tops and bottoms of the ciabatta on a cutting board or plate, cut side up.  Spread about 1/2 Tbsp. of the yogurt sauce on each slice of bread.  On each of the bottoms, place 3 leaves of lettuce, then 8 shrimp, then 1 oz. goat cheese, then 1/2 cubed avocado.  Place the tops of the bread on the top of the sandwich, cut in half diagonally, and you have a sandwich worth telling people about!

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