Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Peachy Po-Boy

3.0 by 2 people
531 views
Rate me!
  • Makes: 6 servings
  • Prep: 35 mins
  • Grill: 10 mins

Peachy Po-Boy

Ingredients

Directions

  1. In a medium bowl stir together butter, juice from half the lemon, garlic, salt, and pepper. Cut remaining lemon into wedges for serving; set aside.
  2. Lightly brush some of the butter mixture on cut sides of bread; set bread aside. Stir 1 tsp. Cajun seasoning into remaining butter mixture. Add shrimp and jalapeno; toss to coat. Place shrimp mixture in a large grill tray or grill wok.
  3. Place grill tray on grill rack directly over medium coals for 10 to 14 minutes or until shrimp are opaque, tossing occasionally. Add baguettes to grill rack, cut sides down, in batches and grill about 2 minutes or until toasted. (For a gas grill, preheat grill. Reduce heat to medium. Place grill tray over heat. Cover; grill as above.)
  4. Sprinkle sliced peaches with 1/2 tsp. Cajun seasoning. Gently fold peaches into hot shrimp mixture. In a small bowl, stir together mayonnaise and black pepper. To serve, spread a little black pepper mayonnaise on cut side of top halves of baguette pieces. Pile shrimp mixture on bottom halves. Top with crumbled bacon. Sprinkle with cilantro. Serve with lemon wedges. Makes 6 servings.

From the Test Kitchen

*

When working with hot chile peppers, wear plastic gloves or wash hands well after cutting; the peppers contain oil that may burn skin and eyes.

Nutrition Facts (Peachy Po-Boy)

    Per serving:
  • 554 kcal cal.,
  • 23 g fat
  • (9 g sat. fat,
  • 6 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 186 mg chol.,
  • 1167 mg sodium,
  • 55 g carb.,
  • 4 g fiber,
  • 10 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...