Amazing Shrimp Po'boys

Name: Amazing Shrimp Po'boys
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1 bunch green onion, chopped; 2 tablespoons sweet pickle relish; 1 tablespoon creole mustard; 2 tablespoons light mayonnaise; 2 tablespoons white wine vinegar; 1/4 teaspoon salt; 2 1/2 cups cabbage and carrot coleslaw mix; 1 1/4 lbs large shrimp; 3 garlic cloves, minced; 3 tablespoons yellow cornmeal; 2 teaspoons all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon ground red pepper; 2 tablespoons peanut oil; submarine sandwich bread

Submitted by Lanae Peterson

"DH LOVES these, even though they were based on a WW recipe. DH LOVES these so much he will even make them himself!"

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Ready In:: 25mins
Ingredients:: 15
Serves:: 6

ingredients

1 bunch green onion, chopped
2 tablespoons sweet pickle relish
1 tablespoon creole mustard
2 tablespoons light mayonnaise
2 tablespoons white wine vinegar
¹⁄₄ teaspoon salt
2 ¹⁄₂ cups cabbage and carrot coleslaw mix
1 ¹⁄₄ lbs large shrimp
3 garlic cloves, minced
3 tablespoons yellow cornmeal
2 teaspoons all-purpose flour
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon ground red pepper
2 tablespoons peanut oil
submarine sandwich bread

directions

Preheat oven to 450.
Combine first 6 ingredients. Pour over slaw; toss to coat. Set aside.
Peel and devein shrimp. Combine shrimp and garlic in a large zip-top bag; shake to coat.
Combine cornmeal and next 3 ingredients in a medium bowl.
Add to shrimp - shake until well coated.
Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot.
Arrange shrimp on pan in a single layer. Bake at 450 for 3 minutes; turn an dbake an additiona 1 minute or until golden.
Remove shrimp from pan.
Spoon slaw mixture evenly over the bottom halvs of rolls; top each with shrimp; cover with top halves of rolls.

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Reviews

Delish! I had a bag of coleslaw mix that needed to get used, so I did a search and this recipe sounded interesting and different than anything I've made before . The only change was to use yellow mustard as I don't have creole and was out of brown. I love the bite of the vinegar in the coleslaw. I served it on french bread. I used all the bread for dinner, but the filling is still delicious on its own for lunch!

RedWonder
Great! So easy and tasty. It turned out that the relish I had on hand was dill, so I added just a tiny bit of sugar to balance out the coleslaw, which was just right. This is a keeper, thanks for sharing this recipe. It is perfect for an easy weeknight meal.

VegSocialWorker