Crusty, well-toasted bread; crispy pan-seared shrimp; and crunchy slaw make this sandwich worth every bite.
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
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
How to Make It
To prepare rémoulade slaw, combine first 9 ingredients in a medium bowl, stirring with a whisk. Add coleslaw; toss to coat. Cover and chill.
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.
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.
Remove shrimp from bowl; discard marinade. Add shrimp to breadcrumb mixture. Seal and shake to coat.
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.
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.
Had a lot of trouble with the coating staying on the shrimp. Breading from the first batch stuck to the pan, burnt while I was cooking the second batch, I had to change pans for the third batch, and by then, what little breading had stuck to the shrimp in the first and second batch was now soggy and flaking off. It was awful. Really awful. If I ever wanted to make something like this again, I'd either skip the breading, or go full fat and add a reasonable amount of oil to the pan. Definitely seemed like a diet recipe. Not worth it at all. Was very frustrated by the time I got it to the table.
Many steps to this recipe - so, maybe not a weeknight meal. However, it was very good! I saved a few more calories by using whole wheat hamburger buns (hollowed them out as instructed). I used premade bread crumbs, rather than taking the time to make my own. Used a squeeze of fresh lemon on top of each sandwich at time of serving.
This is one of the best Cooking Light recipes I've made in awhile. I followed the recipe almost exactly, but I added a Tbsp more olive oil into the pan (the shrimp wasn't getting a good crust with the 2 tsp. of oil the recipe suggests).
The longer the slaw sits, the better it gets! The po'boys come together quickly, so if you prep the slaw in advance, it's a very quick weeknight meal.
Very tasty! My only caveat was I couldn't get the "breading" mixture to really stick evenly by shaking in the bag. Maybe next time I will try a plate and press into mixture? Substituted green and red cabbage for the slaw just because it is what we had on hand already. This was a lot of filling to fit into the size of bread I think they intended, even after you remove the bulk of the inside. This makes it quite messy for sure. Made 5 servings for us and we will definitely make it again!