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Shrimp Po'Boys Recipe

   
 

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     Shrimp Po'Boys

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
3 Tbsp light mayonnaise
1 Tbsp minced shallot
1 tsp fresh lemon juice
1 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1/2 tsp prepared horseradish
1/4 tsp hot pepper sauce
1/4 tsp grated lemon rind
1 garlic clove, minced
 
2.5 cups packaged coleslaw mix
1 Tbsp cornstarch
1/2 tsp grated lemon rind
1/4 tsp ground red pepper
1 large egg white
1 lb medium shrimp, peeled and deveined
3 Tbsp cornmeal
1/4 tsp freshly ground black pepper
French baguette, sliced tomatoes

Instructions
To prepare remoulade slaw, combine first 9 ingredients in a bowl, stirring with a whisk. Add coleslaw; toss to coat. Cover and chill.
To prepare po'boys, combine corn starch and next 4 ingredients (through egg white) in a bowl; whisk until blended. Add shrimp; toss well. Marinate in refrigerator for 30 minutes, stirring once.
Hollow out top and bottom halves of bread, leaving 1/4 inch-thick shell. Place torn bread in a food processor; process until very fine crumbs form. Set aside 1/2 cup of breadcrumbs; reserve remaining for another use. Combine breadcrumbs, cornmeal, and black pepper in a large ziploc 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 2 tsp olive oil to pan and swirl to coat. Add shrimp; cook 3 minutes on each side or until done. Arrange 1/2 cup of slaw on each bottom half of bread. Top with 1/4 quarter of shrimp and 2 slices of tomatoes. Top with remaining half of bread.


Originally Submitted
8/29/2013





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