Lightened-Up Shrimp Po' Boy
 
 
Author:
Recipe type: Sandwich
Serves: 3
Ingredients
  • Shrimp:
  • 2 pounds gulf shrimp, peeled and deveined
  • 1 cup stone ground cornmeal
  • 2 eggs, whisked
  • 1 and ½ cups Panko bread crumbs
  • ¼ cup Cajun or Creole seasoning, divided (if you don’t have Cajun or Creole seasoning, it’s really easy to make and you probably have all the spices in your pantry already. Check out this website for the ingredients and measurements: http://homecooking.about.com/od/spicerecipes/r/blspice14.htm)
  • Olive oil or canola oil for frying
  • Remoulade Sauce:
  • ½ cup low-fat mayonnaise
  • ¼ cup Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon prepared horseradish
  • 1 dill pickle, minced
  • 1 large garlic clove, minced
  • ½ teaspoon cayenne pepper
  • ½ tablespoon paprika
  • Sandwich:
  • 1 whole-wheat baguette
  • 1 cup shredded lettuce
  • 2 dill pickles sliced
Instructions
  1. Shrimp:
  2. Mix the cornmeal and ⅛ cup Creole seasoning and add to a shallow dish. Add the eggs to another shallow dish. Mix the Panko and ⅛ cup Creole seasoning and add to a third dish.
  3. Clean and dry shrimp. Dip each shrimp into the flour mixture, then into the egg, and, finally, into the bread crumb mixture, shaking off excess breading.
  4. Heat a large frying pan over medium-high heat and add enough oil to coat the pan. Add the first batch of shrimp (you may need to do 3-4 batches so you don’t crowd the pan) and lightly fry the shrimp on each side for about 3-4 minutes or until crispy and golden brown all over. Turn the heat down if the shrimp are browning too quickly. Then, place the shrimp on a paper towel-lined plate to drain off excess oil. Repeat until all the shrimp are cooked.
  5. Remoulade Sauce:
  6. Whisk together all the ingredients for the remoulade sauce in a medium bowl. Adjust seasoning if needed.
  7. Sandwich:
  8. Cut the baguette into four-inch rolls and slice each roll open. If you have a 12-inch baguette, then you will have three sandwiches. Scoop out most of the bread inside the baguette. The crispy outside is the most important part for this sandwich - you won't miss the inside bread, I promise!
  9. Toast the bread in the oven until its warm and crispy on the outside and heat the shrimp.
  10. Spread 1-2 tablespoons of the remoulade sauce on the inside of each baguette. Add the shrimp, lettuce, and sliced pickles. You can also add tomato slices, but I prefer my po' boys sans tomatoes.
  11. Serve warm and enjoy!
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/lightened-up-shrimp-po-boy/