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Shrimp Po' Boy

Photo: Oxmoor House
Hands-On time 32 mins
Yield Serves 4 (serving size: 1 sandwich)
Seasonal gulf shrimp is a natural for this classic New Orleans sandwich. Oysters are another traditional ingredient and often the locals’ choice.

Ingredients

  • 1 (12-ounce) French bread baguette (16 inches long)
  • 1/4 cup canola mayonnaise
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon capers, chopped
  • 2 teaspoons whole-grain Dijon mustard
  • 1 teaspoon minced garlic
  • 1/4 cup cornstarch
  • 1/4 cup cornmeal
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 4 teaspoons canola oil
  • 3 romaine lettuce leaves
  • 1/4 cup thinly sliced red onion

Nutrition Information

  • calories 381
  • fat 8.5 g
  • satfat 0.4 g
  • monofat 4.1 g
  • polyfat 2.4 g
  • protein 25.9 g
  • carbohydrate 49.6 g
  • fiber 2.2 g
  • cholesterol 179 mg
  • iron 2.9 mg
  • sodium 831 mg
  • calcium 90 mg

How to Make It

  1. Cut baguette in half horizontally. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Combine mayonnaise and next 5 ingredients (through garlic) in a small bowl; stir well. Spread mayonnaise mixture evenly over cut sides of bread.

  2. Combine cornstarch and cornmeal in a shallow dish. Dredge shrimp in cornmeal mixture; shake off excess cornmeal mixture.

  3. 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.

  4. Arrange lettuce, shrimp, and onion on bottom half of baguette; cover with top half of baguette. Cut loaf into 4 pieces. Serve immediately.

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