Shrimp Po' Boys With Remoulade Slaw

Shrimp Po' Boys With Remoulade Slaw
Photo by Oxmoor House

Ingredients

  • 2 tablespoons white wine vinegar
  • 1 ½ tablespoons sweet pickle relish
  • ¼ teaspoon salt
  • 1 ¼ pounds jumbo shrimp
  • 3 tablespoons yellow cornmeal
  • ½ teaspoon salt
  • 1 tablespoon chopped fresh parsley
  • + 25 more ingredients
    • 1 tablespoon chopped fresh parsley
    • 2 teaspoons all-purpose flour
    • 3 garlic cloves, minced
    • 2 ½ cups packaged cabbage-and-carrot coleslaw
    • 2 tablespoons peanut oil
    • 2 tablespoons chopped green onions
    • 2 teaspoons all-purpose flour
    • 3 (3-ounce) submarine rolls, split
    • 3 garlic cloves, minced
    • 2 tablespoons light mayonnaise
    • 1 ¼ pounds jumbo shrimp
    • 2 tablespoons chopped green onions
    • 2 tablespoons peanut oil
    • 2 tablespoons light mayonnaise
    • ¼ teaspoon ground red pepper
    • 2 tablespoons white wine vinegar
    • 1 ½ tablespoons sweet pickle relish
    • ½ teaspoon salt
    • 1 tablespoon Creole mustard
    • 2 ½ cups packaged cabbage-and-carrot coleslaw
    • 1 tablespoon Creole mustard
    • ¼ teaspoon salt
    • ¼ teaspoon ground red pepper
    • 3 (3-ounce) submarine rolls, split
    • 3 tablespoons yellow cornmeal

Preheat oven to 450°. Combine first 7 ingredients. Pour over slaw; toss gently to coat. Set aside. Peel and devein shrimp. Combine shrimp and garlic in a large zip-top plastic bag; shake to coat. Combine cornmeal and next 3 ingredients in a medium bowl. Add to shrimp; shake until well-coated. Coa...

View full recipe at My Recipes

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