Thursday, May 17, 2012

Shrimp Po Boys

This is an all-time favorite of Corey's and as soon as I saw the Pioneer Woman post a recipe with slaw I knew I had to make po boys!  The slaw was perfectly sweet, creamy, and crunchy.  I kept the shrimp really simply by just sprinkling with cajun seasoning and a little garlic powder and dredging in a thin layer of flour.  We added tomatoes & spicy brown mustard as well.  Maybe next time I'll try to come up with a fun voodoux sauce like Papa Roux!  These were super easy to throw together and went perfect with some red beans & rice and some sweet summer roasted veggies.

Shrimp Po Boys
serves 3
shrimp adapted from How Sweet
cole slaw adapted from Pioneer Woman

One loaf French Bread (we used Jimmy John's)
1/2 pound shrimp, peeled and deveined
cajun seasoning
garlic powder
olive oil
about 3 cups cole slaw mix (shredded cabbage & carrots)
1/4 cup fat free half & half
1/4 cup fat free mayo
1/2 teaspoon red wine vinegar
1/2 tablespoon sugar
Salt & Cayenne Pepper to taste
2 roma tomatoes, sliced
spicy brown mustard, if desired

After peeling and deveining shrimp pat them dry with a paper towel.  Sprinkle with cajun seasoning and garlic powder.  Place about 1/3 cup flour in a shallow bowl and dredge both sides of shrimp to get a light coating.

Heat around 1/4 cup olive oil in a pan until hot.  Cook shrimp around 2-3 minutes per side until crispy.  Place cooked shrimp on a clean plate with paper towel to drain.

Assemble the po boys with shrimp, coleslaw, tomatoes, and mustard (or anything else you would like).  Serve right away while shrimp are still warm!

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