Shrimp Po' Boys With Remoulade Slaw

Shrimp Po' Boys With Remoulade SlawRecipe
Oxmoor House
Make sure to get the oil on the jelly-roll pan very hot before adding the shrimp. The hotter the oil, the better the shrimp fry.

Yield:

6 servings (serving size: 1/2 sandwich)

Recipe from

Oxmoor House

Nutritional Information

Calories 253
Fat 8.3 g
Satfat 1.8 g
Protein 18.3 g
Carbohydrate 27.2 g
Cholesterol 129 mg
Iron 4 mg
Sodium 724 mg
Caloriesfromfat 29 %
Fiber 2.3 g

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

Preparation

Preheat oven to 450°.

Combine first 7 ingredients. Pour over slaw; toss gently to coat. Set aside.

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.

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 450° for 3 minutes; turn and bake an additional 1 minute or until golden. Remove shrimp from pan.

Spoon slaw mixture evenly over bottom halves of rolls; top each with 4 shrimp. Cover with top halves of rolls.