Shrimp Po' Boys with Zingy Slaw
Author: Alison's Allspice
Recipe type: Main
Cuisine: Cajun or Creole
Serves: 2 sandwiches
- 1 ½ TBS Mayo
- ½ tsp lemon juice
- ½ tsp Worcestershire sauce
- ¼ tsp Dijon mustard
- ¼ tsp Louisiana hot sauce
- 1 pinch lemon rind
- 1 garlic clove, minced
- 1 ¼ cups sliced green cabbage
- 1 TBS cornstarch
- ½ tsp lemon rind
- ¼ tsp salt
- ¼ tsp cayenne pepper
- 1 egg white
- ½ lb shrimp, peeled and devined (no tails)
- 6 oz loaf of french bread
- 1 ½ TBS cornmeal
- ⅛ tsp black pepper
- Splash olive oil
- 4 tomato slices
- Whisk together the first 7 ingredients. Mix in cabbage.
- Combine cornstarch through egg white. Mix in shrimp and marinade for 30 min.
- Cut out centers of French bread to ½ inch shell. Place cutouts in blender and process until fine.
- Combine bread crumbs, cornmeal and pepper in Ziploc bag.
- Add shrimp to bread crumb mix and shake to coat. Discard marinade.
- Heat oil in a large heavy bottomed skillet (I prefer cast iron) and cook shrimp on each side for 3 minutes or until opaque and cooked through.
- Build sandwiches by lining the bread with tomato slices, topping with fried shrimp and coleslaw.
As written, the marinade will cover up to 1 lb shrimp. To double the recipe, double the slaw and sandwich ingredients, but not the marinade.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/shrimp-po-boys-zingy-slaw/
3.5.3208