Shrimp Po'boys

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.