Shrimp Po' Boys With Remoulade Slaw Recipe

Name: Shrimp Po' Boys With Remoulade Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped green onions; 1 tablespoon chopped fresh parsley; 1 1/2 tablespoons sweet pickle relish; 1 tablespoon Creole mustard; 2 tablespoons light mayonnaise; 2 tablespoons white wine vinegar; 1/4 teaspoon salt; 2 1/2 cups packaged cabbage-and-carrot coleslaw; 1 1/4 pounds jumbo shrimp; 3 garlic cloves, minced; 3 tablespoons yellow cornmeal; 2 teaspoons all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon ground red pepper; 2 tablespoons peanut oil; 3 (3-ounce) submarine rolls, split

Servings: persons

2 tablespoons chopped green onions
1 tablespoon chopped fresh parsley
1 1/2 tablespoons sweet pickle relish
1 tablespoon Creole mustard
2 tablespoons light mayonnaise
2 tablespoons white wine vinegar
1/4 teaspoon salt
2 1/2 cups packaged cabbage-and-carrot coleslaw
1 1/4 pounds jumbo shrimp
3 garlic cloves, minced
3 tablespoons yellow cornmeal
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons peanut oil
3 (3-ounce) submarine rolls, split

1
Preheat oven to 450u00b0.
2
Combine first 7 ingredients. Pour over slaw; toss gently to coat. Set aside.
3
Peel and devein shrimp. Combine shrimp and garlic in a large zip-top plastic bag; shake to coat. Combine cornmeal and next 3 ingredients in a medium bowl. Add to shrimp; shake until well-coated.
4
Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot. Arrange shrimp on pan in a single layer. Bake at 450u00b0 for 3 minutes; turn and bake an additional 1 minute or until golden. Remove shrimp from pan.
5
Spoon slaw mixture evenly over bottom halves of rolls; top each with 4 shrimp. Cover with top halves of rolls.

434

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 16 ingredients. The key ingredients include: 2 tablespoons chopped green onions, 1 tablespoon chopped fresh parsley, 1 1/2 tablespoons sweet pickle relish, 1 tablespoon Creole mustard, and more.

Yes, Shrimp Po' Boys With Remoulade Slaw 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 With Remoulade Slaw

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