Shrimp Po' Boys With Remoulade Slaw

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Make sure to get the oil on the jelly-roll pan very hot before adding the shrimp. The hotter the oil, the better the shrimp fry.

Ingredients:

2 tablespoons chopped green onions

1 tablespoon chopped fresh parsley

1 1/2 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 packaged cabbage-and-carrot coleslaw

1 1/4 pounds jumbo 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

3 (3-ounce) submarine rolls, split

Directions:

1. Preheat oven to 450°.
2. Combine first 7 ingredients. Pour over slaw; toss gently to coat. Set aside.
3. 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.
4. 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 and bake an additional 1 minute or until golden. Remove shrimp from pan.
5. Spoon slaw mixture evenly over bottom halves of rolls; top each with 4 shrimp. Cover with top halves of rolls.

By RecipeOfHealth.com