Shrimp Po'boys

Photo: Randy Mayor; Styling: Cindy Barr

Crusty, well-toasted bread; crispy pan-seared shrimp; and crunchy slaw make this sandwich worth every bite.

Yield: Serves 4 (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 400
  • Fat: 10.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.3g
  • Protein: 32g
  • Carbohydrate: 46.5g
  • Fiber: 3.9g
  • Cholesterol: 172mg
  • Iron: 6mg
  • Sodium: 736mg
  • Calcium: 143mg

Ingredients

  • Rémoulade slaw:
  • 3 tablespoons canola mayonnaise
  • 1 tablespoon minced shallots
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 1/4 teaspoon grated lemon rind
  • 1 garlic clove, minced
  • 2 1/2 cups packaged cabbage-and-carrot coleslaw
  • Po'boys:
  • 1 tablespoon cornstarch
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1 large egg white
  • 1 pound medium shrimp, peeled and deveined
  • 4 (2 1/2-ounce) pieces French bread baguette, split and toasted
  • 3 tablespoons stone-ground cornmeal
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 8 (1/4-inch-thick) slices tomato

Preparation

  1. 1. To prepare rémoulade slaw, combine first 9 ingredients in a medium bowl, stirring with a whisk. Add coleslaw; toss to coat. Cover and chill.
  2. 2. To prepare po'boys, combine cornstarch and next 4 ingredients (through egg white) in a medium bowl; whisk until blended. Add shrimp; toss well. Marinate in refrigerator 30 minutes, stirring once.
  3. 3. Hollow out top and bottom halves of bread, leaving a 1/4-inch-thick shell. Place torn bread in a food processor; process until very fine crumbs form. Set aside 1/2 cup breadcrumbs; reserve remaining breadcrumbs for another use. Combine 1/2 cup breadcrumbs, cornmeal, and black pepper in a large zip-top plastic bag; seal and shake to combine.
  4. 4. Remove shrimp from bowl; discard marinade. Add shrimp to breadcrumb mixture. Seal and shake to coat.
  5. 5. 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.
  6. 6. Arrange 1/2 cup slaw on each bottom half of bread. Top with one quarter of shrimp and 2 tomato slices. Cover with top half of bread.
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