Shrimp Po'Boys Recipe

Name: Shrimp Po'Boys
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Remoulade slaw:; 3 tablespoons canola mayonnaise; 1 tablespoon minced shallots; 1 teaspoon fresh lemon juice; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Dijon mustard; 1/2 teaspoon prepared horseradish; 1/4 teaspoon hot pepper sauce (such as Tabasco); 1/4 teaspoon grated lemon rind; 1 garlic clove, minced; 2 1/2 cups packaged cabbage-and-carrot coleslaw; Po'boys:; 1 tablespoon cornstarch; 1/2 teaspoon grated lemon rind; 1/4 teaspoon kosher salt; 1/4 teaspoon ground red pepper; 1 large egg white; 1 pound medium shrimp, peeled and deveined; 4 (2 1/2-ounce) pieces French bread baguette, split and toasted; 3 tablespoons stone-ground cornmeal; 1/4 teaspoon freshly ground black pepper; 2 teaspoons extra-virgin olive oil; 8 (1/4-inch-thick) slices tomato

Servings: persons

Remoulade slaw:
3 tablespoons canola mayonnaise
1 tablespoon minced shallots
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon grated lemon rind
1 garlic clove, minced
2 1/2 cups packaged cabbage-and-carrot coleslaw
Po'boys:
1 tablespoon cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 large egg white
1 pound medium shrimp, peeled and deveined
4 (2 1/2-ounce) pieces French bread baguette, split and toasted
3 tablespoons stone-ground cornmeal
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
8 (1/4-inch-thick) slices tomato

1
To prepare remoulade slaw, combine first 9 ingredients in a medium bowl, stirring with a whisk. Add coleslaw; toss to coat. Cover and chill.
2
To prepare po'boys, combine cornstarch and next 4 ingredients (through egg white) in a medium bowl; whisk until blended. Add shrimp; toss well. Marinate in refrigerator 30 minutes, stirring once.
3
Hollow out top and bottom halves of bread, leaving a 1/4-inch-thick shell. Place torn bread in a food processor; process until very fine crumbs form. Set aside 1/2 cup breadcrumbs; reserve remaining breadcrumbs for another use. Combine 1/2 cup breadcrumbs, cornmeal, and black pepper in a large zip-top plastic bag; seal and shake to combine.
4
Remove shrimp from bowl; discard marinade. Add shrimp to breadcrumb mixture. Seal and shake to coat.
5
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; cook 3 minutes on each side or until done.
6
Arrange 1/2 cup slaw on each bottom half of bread. Top with one quarter of shrimp and 2 tomato slices. Cover with top half of bread.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Remoulade slaw:, 3 tablespoons canola mayonnaise, 1 tablespoon minced shallots, 1 teaspoon fresh lemon juice, and more.

Yes, Shrimp Po'Boys falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Po'Boys

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