Miso-Shrimp Po' Boys

  • Total Time:
  • Servings: 6

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  • Grilled Miso Shrimp
  • 3 cups chopped Napa cabbage
  • 1/2 cup chopped water chestnuts
  • 1/4 cup chopped cilantro leaves
  • 1 carrot, finely julienned
  • Salt and freshly ground black pepper
  • 6 ciabatta rolls, split

How to make this recipe

  1. On a work surface, chop the shrimp and scallions. Transfer to a large bowl and add the sambal mayonnaise, cabbage, water chestnuts, cilantro and carrot; season lightly with salt and pepper. Mound the shrimp salad on the ciabatta rolls, close the sandwiches and serve.

Contributed By Photo © Con Poulos Published June 2010

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