Detox Monday

This weekend felt like an eating tour through Chicago. Every meal was spent with friends or family at a new restaurant. I tried some great spots and devoured some delicious food; but now that the weekend’s over, I’m in need of a dining-out reprieve. These Shrimp Po’boys were the perfect segway into a detoxifying Monday. Since this recipe is from Cooking Light, it provides the indulgence of my weekend of eating, without all the guilt. The shrimp are coated in a stone-ground cornmeal and pan cooked rather than fried, and then tossed with a flavorful remoulade slaw. I accidentally bought the whole-wheat French baguette, which probably served me well, but next time I will go for the real deal.

Want to buy the stone-ground cornmeal, but don’t know what else to use it for? Try these recipes:
Baked Polenta with Mushrooms
Blackberry Ricotta Cornbread

Shrimp Po'boy

What You Need

    Rémoulade slaw:
  • 3 tablespoons canola mayonnaise
  • 1 tablespoon minced shallots
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 1/4 teaspoon grated lemon rind
  • 1 garlic clove, minced
  • 2 1/2 cups packaged cabbage-and-carrot coleslaw
  • Po'boys:
  • 1 tablespoon cornstarch
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1 large egg white
  • 1 pound medium shrimp, peeled and deveined
  • 4 (2 1/2-ounce) 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 (1/4-inch-thick) slices tomato

What To Do

  1. To prepare rémoulade slaw, combine first 9 ingredients in a medium bowl, stirring with a whisk. Add coleslaw; toss to coat. Cover and chill.
  2. To prepare po'boys, combine cornstarch and next 4 ingredients (through egg white) in a medium bowl; whisk until blended. Add shrimp; toss well. Marinate in refrigerator 30 minutes, stirring once.
  3. Hollow out top and bottom halves of bread, leaving a 1/4-inch-thick shell. Place torn bread in a food processor; process until very fine crumbs form. Set aside 1/2 cup breadcrumbs. Combine 1/2 cup breadcrumbs, cornmeal, and black pepper in a large zip-top plastic bag; seal and shake to combine.
  4. Remove shrimp from bowl; discard marinade. Add shrimp to breadcrumb mixture. Seal and shake to coat.
  5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; cook 3 minutes on each side or until done.
  6. Arrange 1/2 cup slaw on each bottom half of bread. Top with one quarter of shrimp and 2 tomato slices. Cover with top half of bread.




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