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Shrimp Po’ Boys with Zingy Slaw

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Ingredients

Slaw:

  • 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

Marinade:

  • 1 TBS cornstarch
  • ½ tsp lemon rind
  • ¼ tsp salt
  • ¼ tsp cayenne pepper
  • 1 egg white

Sandwiches:

  • ½ lb shrimp, peeled and devined (no tails)
  • 6 oz loaf of french bread
  • 1 ½ TBS cornmeal
  • 1/8 tsp black pepper
  • Splash olive oil
  • 4 tomato slices

Instructions

Slaw

  1. Whisk together the first 7 ingredients. Mix in cabbage.

Marinade

  1. Combine cornstarch through egg white. Mix in shrimp and marinade for 30 min.

Sandwiches

  1. Cut out centers of French bread to 1/2 inch shell. Place cutouts in blender and process until fine.
  2. Combine bread crumbs, cornmeal and pepper in Ziploc bag.
  3. Add shrimp to bread crumb mix and shake to coat. Discard marinade.
  4. 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.
  5. Build sandwiches by lining the bread with tomato slices, topping with fried shrimp and coleslaw.

Notes

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.

Find it online: https://www.alisonsallspice.com/shrimp-po-boys-zingy-slaw/