Shrimp Po' Boy
Seasonal gulf shrimp is a natural for this classic New Orleans sandwich. Oysters are another traditional ingredient and often the locals’ choice.
More From Oxmoor House
- Calories: 381
- Fat: 8.5g
- Saturated fat: 0.4g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 2.4g
- Protein: 25.9g
- Carbohydrate: 49.6g
- Fiber: 2.2g
- Cholesterol: 179mg
- Iron: 2.9mg
- Sodium: 831mg
- Calcium: 90mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note