Light and Spicy Shrimp Po’Boy Sandwiches

I love shrimp, but I’d never had the urge to have them on a sandwich … until I saw the picture in my Cooking Light magazine.  The magazine featured a lighter “Shrimp Po’Boy Sandwich” that I couldn’t wait to try.  I have to admit, I’ve never had a real po’boy, so I can’t compare it to an authentic sandwich.
However, we enjoyed having shrimp in a different way.  The coating for the shrimp was really great, crunchy, and refreshing (due to the lemon peel).  I adored the dijon and horseradish in the slaw, but I did miss the sweet elements of a typical slaw.  Next time I’ll add a bit of sugar and vinegar (which compromises the “lighter” label – but, the “yummy” has to trump the “light” sometimes).  The greatest idea that came from reading this recipe was hollowing out the baguette.  Genius!  All the crunchy, yummy goodness of the bread, without all of the bread calories! … And it held the filling perfectly inside.  I’m definitely stealing this calorie-saving tip!
Happy Summer!
Best dishes and yummy dreams!

xo,

Lighter Shrimp Po’Boys with Remoulade Slaw
Recipe courtesy of Cooking Light Magazine July 2012
Slaw Ingredients:
3 tbsp. olive oil mayonnaise
1 tbsp. minced shallots
1 tsp. fresh lemon juice
1 tsp. worcestershire
1/2 tsp. dijon mustard
1/2 tsp. horseradish
1/4 tsp. red pepper hot sauce
1/4 tsp. grated lemon rind
1 minced garlic clove
2 1/2 c. cabbage and carrot coleslaw mix
Po’Boys:
1 tbsp. cornstarch
1/2 tsp. grated lemon rind
1/4 tsp. salt
1/4 tsp. cayenne
1 large egg white
1 pound medium shrimp, peeled deveined
3 tbsp. cornmeal
1/2 c. bread crumbs
1/4 tsp. pepper
olive oil
tomato slices
French baguette slices, hollowed and toasted
1.  Prepare the slaw sauce by mixing together all slaw ingredients from mayonnaise to garlic until thoroughly incorporated. 
2.  Add the cabbage and carrot coleslaw mix to the prepared slaw sauce.  Refrigerate until ready to use.
3.  Marinate the shrimp for 30 minutes in a bowl with the cornstarch, lemon rind, salt, cayenne, and egg white.  
4.  Pour a few tsp. of olive oil into a pan over medium heat.  
5.  In a resealable bag, mix together cornmeal, bread crumbs, and pepper.
6.  Toss the shrimp into the bag with the cornmeal mixture and then pan fry the shrimp in the olive oil (a few minutes per side until browned and cooked through). 
7.  To prepare the sandwiches, place tomato slices inside the bread, then top with slaw a shrimp.  
Enjoy!  Thanks for reading xo


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