I saw this recipe in a Cooking Light magazine, and used it because we had some frozen shrimp in the freezer that we needed to use up. Plus, it looked like a fun summer sandwich. I liked it better than Jeremy but that's because he's not a coleslaw fan.
from Cooking Light July 2012
Serves 4; 400 calories/serving
for Rémoulade Slaw:
3 tablespoons mayonnaise
1 tablespoon minced shallots
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon horseradish
1/4 teaspoon Tabasco sauce
1/4 teaspoon grated lemon rind
1 garlic clove, minced
2&1/2 cups packaged cabbage-and-carrot coleslaw
1 tablespoon cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon Cayenne pepper
1 large egg white
1 pound medium shrimp, peeled and deveined
4 pieces French Bread baguette, split and toasted
3 tablespoons stone-ground cornmeal
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
8 slices tomato
To prepare rémoulade slaw, combine first 9 ingredients in a medium bowl, stirring with a whisk. Add coleslaw; toss to coat. Cover and chill.
To prepare Po'boys, combine cornstarch and next 4 ingredients (through egg white) in a medium bowl; whisk until blended. Add shrimp and toss well. Marinate in fridge for 30 minutes, stirring once.
Hollow out the bread halves, leaving a 1/4" thick shell. Place torn bread into food processor and process until fine crumbs form. Set aside 1/2 cup breadcrumbs; reserve remaining breadcrumbs for another use. Combine the 1/2 cup breadcrumbs, cornmeal, and black pepper in a large resealable plastic bag. Shake to combine.
Remove shrimp from bowl; discard marinade. Add shrimp to the breadcrumb mixture. Seal and shake to coat. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3 minutes on each side or until done.
Arrange 1/2 cup slaw on each bottom half of bread. Top with shrimp and tomato slices. Cover with top half.