A large french baguette ( one lb.) is "skinny" and divided into 4 portions it really gets small. Tried to fit the ingredients inside after hollowing out the bread, but it just didn't fit. As a pile on the plate, eaten with fork and knife, it tasted ok but no way was it a sandwich.
Quick Shrimp Po' Boy
Photo: Yunhee Kim
Yield: Makes 4 servings
Recipe from
More From Real Simple
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 271
- Calories from fat: 30%
- Fat: 9g
- Saturated fat: 1g
- Cholesterol: 120mg
- Sodium: 458mg
- Carbohydrate: 36g
- Fiber: 2g
- Sugars: 5g
- Protein: 14g
Ingredients
- 2 8-ounce boxes frozen popcorn shrimp or breaded shrimp
- 4 cups coleslaw mix (from a 16-ounce bag)
- 1/2 cup ranch dressing
- 1 large baguette
- 2 medium tomatoes, sliced 1/4 inch thick
Preparation
- Bake the shrimp according to the package directions.
Meanwhile, in a large bowl, combine the coleslaw mix and dressing.
Cut the baguette crosswise into 4 pieces and split each in half lengthwise. Layer the bottoms with the coleslaw and tomatoes. Divide the shrimp evenly among each and top with the remaining bread.
Quick Shrimp Po' Boy Recipe at a Glance
- COURSE: Sandwiches
- CONVENIENCE: Kid-Friendly, Family, Fake It, Don't Make It
- CUISINE: American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Fat
- COOKING METHOD: Bake
- PUBLICATION: Real Simple
More Recipes for Sandwiches
-
Dressed Mini Oyster Po'boys
Southern Living -
Shrimp Po'boy with Spicy Ketchup
Cooking Light -
Pan-Seared Shrimp Po' Boys
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy