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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