Shrimpavocadohoagies Recipes

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SAUSAGE HOAGIES



Sausage Hoagies image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 cup mayonnaise
3 tablespoons Calabrian chili paste
1 teaspoon lemon zest
1/4 teaspoon kosher salt
1 tablespoon olive oil
2 pounds mixed Italian sausage, casing removed
3 cups baby arugula
1 cup fresh basil leaves, torn
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon kosher salt
2 large (11 inch) hoagie rolls
1 1/2 cups chopped giardiniera

Steps:

  • For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
  • For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary.
  • Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat.
  • Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve.

SHRIMP AVOCADO HOAGIES



Shrimp Avocado Hoagies image

Try this super-fast, super-tasty hoagie topper made with shrimp and avocado next time you need a quick meal.

Provided by Annacia

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (12 ounce) package cooked shrimp (frozen peeled,thawed and coarsely chopped)
2 large avocados, pitted, peeled, and chopped
1/2 cup shredded carrot
1/4 cup chopped green onion
1/3 cup bottled coleslaw dressing
4 hoagie rolls
lemon wedge (optional)

Steps:

  • In large mixing bowl combine shrimp, avocados, carrots, and salad dressing.
  • Halve hoagie buns.
  • Using a spoon, slightly hollow bottoms and tops of hoagie buns, leaving 1/2-inch shell. Discard excess bread.
  • Toast buns.
  • Spoon shrimp mixture into hoagie buns. Serve with lemon wedges.

Nutrition Facts : Calories 474.9, Fat 22.1, SaturatedFat 3.1, Cholesterol 179.7, Sodium 1145, Carbohydrate 43.9, Fiber 10, Sugar 3, Protein 27.7

SHRIMP 'N' VEGGIE ALFREDO



Shrimp 'n' Veggie Alfredo image

Bonnie Jost of Manitowoc, Wisconsin relies on a jar of store-bought Alfredo sauce to toss together this pretty pasta dish. The effortless entree includes fresh shrimp and colorful veggies for ectra eye appeal.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) fettuccine
1/2 pound fresh or frozen sugar snap peas, thawed
1 medium sweet red pepper, julienned
2 medium carrots, julienned
2 garlic cloves, minced
3 tablespoons canola oil, divided
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 jar (16 ounces) Alfredo sauce, warmed

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the peas, red pepper, carrots and garlic in 2 tablespoons oil until crisp-tender; remove and keep warm. , Add remaining oil to skillet. Saute shrimp in oil until shrimp turn pink. Return vegetables to pan; mix well. Drain pasta. Place pasta on six dinner plates. Drizzle with Alfredo sauce and top with shrimp mixture.

Nutrition Facts : Calories 562 calories, Fat 17g fat (7g saturated fat), Cholesterol 189mg cholesterol, Sodium 527mg sodium, Carbohydrate 68g carbohydrate (9g sugars, Fiber 7g fiber), Protein 35g protein.

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