Sweet Chili Shrimp Po’ Boy with Plum Cake

Ingredients

• 1 loaf Bakery French (or Cuban) bread
• 1 box frozen popcorn shrimp (12–18 oz)
• 1 small red onion
• 1 medium tomato
• 4 cups shredded coleslaw mix
• ¼ cup refrigerated ginger salad dressing
• ½ cup light mayonnaise
• ¼ cup sweet chili sauce
• 2 tablespoons ponzu sauce

Steps

1. Preheat oven to 450°F. Cut bread in half lengthwise, leaving ½-inch uncut, then cut into 4 equal pieces.
2. Bake shrimp following package instructions. Slice onion and tomato thinly. Combine coleslaw mix and dressing until blended.
3. Whisk in medium bowl: mayonnaise, chili sauce, and ponzu sauce until blended; add shrimp and toss to coat evenly. Divide shrimp over bread; top with tomatoes, onions, and slaw. Serve.

Ingredients

• Cooking spray
• 8 tablespoons unsalted butter
• 4 plums (or 2 peaches)
• ½ cup pecan pieces
• 1 box white cake mix (15–16.5 oz)
• 2 (5.3 oz) cartons nonfat vanilla Greek yogurt
• 3 large eggs (or ¾ cup egg substitute)

Steps

1. Preheat oven to 350°F; grease 9-inch square baking dish with spray. Melt butter and cut plums into bite-size pieces.
2. Combine butter, pecans, and cake mix until crumbly; reserve 1 cup mixture. Press remaining mixture into baking dish and 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.