Shrimp Po’boys

It has been a very warm start to our summer.  It makes me think of my favorite Beetles tune….Here comes the Sun...Do to do to...Here Comes the Sun….. have had some extremely hot days.  We found a new healthy (non deep fried) recipe makeover for Shrimp Po’boys that will not heat up the house & sounds delicious.  I am hoping the crunchy slaw will make the sandwich worth every bite.

Shrimp Po’boys

Cooking Light Magazine, July 2012

Slaw:

3 Tbs. canola mayonnaise

1 Tbs. minced shallots

1 tsp. fresh lemon juice

1 tsp. Worcestershire sauce

½ tsp. Dijon mustard

½ tsp. prepared horseradish

¼ tsp. hot pepper sauce (Tabasco)

¼ tsp. grated lemon rind

1 garlic clove, minced

2 ½ cups packaged cabbage/carrot coleslaw

Po’boys:

1 Tbs. cornstarch

½ tsp. grated lemon rind

¼ tsp. kosher salt

¼ tsp. ground red pepper

1 large egg white

1 pound medium shrimp, peeled & deveined

4 (2 ½ oz) pieces French bread baguette, split & toasted

3 Tbs. stone-ground cornmeal

¼ tsp. freshly ground black pepper

2 tsp. extra virgin olive oil

8 (1/4 inch thick) slices tomato

1. To prepare the slaw, combine first 9 ingredients in medium bowl, stirring with a whisk.  Add coleslaw; toss to coat.  Cover & chill.
2. To prepare the Po’boys, combine cornstarch & 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. Hollow out top & bottom halves of bread, leaving a ¼-inch-thick shell.  Place torn bread in food processor; process until very fine crumbs form.  Set aside ½ cup breadcrumbs; reserve remaining breadcrumbs for another use.  Combine ½ cup breadcrumbs, cornmeal, and black pepper in large zip-lock bag; seal & shake to combine.
4. Remove shrimp from bowl; discard marinade.  Add shrimp to breadcrumb mixture.  Seal & shake to coat.
5. Heat a large skillet over med-high heat.  Add oil to pan; swirl to coat.  Add shrimp; cook 3 minutes on each side or until done.
6. Arrange ½ cup slaw on each bottom half of bread. Top with one quarter of shrimp & 2 tomato slices.  Cover with top half of bread.

Tupps Tidbits ~ you could easily make the slaw ahead of time to cut back on the hands on time… make sure you use a non –stick skillet for this one…also, I liked the fact that you use the ground up insides of the bread to coat the shrimp.

I know it has lots of ingredients & instructions but it was worth it.  The shrimp is actually marinated, breaded, & then seared in a hot lightly oiled pan to save the fat/ calories over a deep fried version.  We both liked the Po’boys & the shrimp had a nice crispy coating. It is definitely a “KEEPER”!   Oh & if anyone really reads this blog, besides Sean’s mom, we did miss a week & will make it up to you next week with 2 recipes in one!