Cajun Shrimp Poboys with Remoulade and Vinegar Slaw
Recipe type: sandwich
Cuisine: lunch, dinner
Serves: 4 sandwiches
  • For the shrimp:
  • ½ cup cornmeal
  • ¼ cup corn starch
  • ¼ cup flour
  • ¾ teaspoon kosher salt
  • 1 tablespoon smoked hot paprika
  • ½ teaspoon cayenne (or to taste)
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • 1 egg white whisked with 1 tablespoon water
  • 1 pound medium shrimp (26-30 count), deveined and peeled, tails removed
  • canola or peanut oil for frying
  • For the remoulade:
  • ¾ cup mayonnaise
  • 1½ tablespoons ketchup
  • 2 teaspoons dijon mustard
  • a few dashes hot sauce to taste
  • 2 teaspoons lemon juice
  • 2 tablespoons finely chopped pickles
  • ½ small red onion
  • 1 small clove garlic, finely grated or pressed
  • 2 tablespoons minced fresh parsley
  • ½ teaspoon dried dill
  • ½ teaspoon sugar
  • salt and freshly ground black pepper to taste
  • For the slaw:
  • 1 small head red or green cabbage (or a mix of both), thinly sliced
  • 1 medium carrot, julienned or grated
  • ⅓ cup cider vinegar
  • 1½ teaspoons sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon coarsely ground black pepper
  • 1 teaspoon dijon mustard
  • 2 teaspoons extra virgin olive oil
  • For the sandwiches:
  • Four to six 6 inch baguette portions, from 2 baguettes
  1. ) Make the slaw: Whisk together the vinegar, sugar, salt, pepper, dijon mustard and olive oil in a small bowl. In a large bowl, toss the cabbage with the vinegar mixture. Season to taste with additional salt, sugar, and/or vinegar if needed.
  2. ) Make the remoulade: Stir together all remoulade ingredients in a small bowl. Season to taste with salt and pepper.
  3. ) Bread and fry the shrimp: Heat one inch canola oil in a large cast iron skillet, dutch oven, or heavy-bottomed pan to 360˚ F. In a medium bowl, whisk together the dry ingredients (cornmeal through black pepper). Working in small batches, lightly coat the shrimp with the egg white mixture, and then press each side of the shrimp into the cornmeal mixture. Fry the shrimp in the hot oil until curled and golden brown, about 1-1/2 to 2 minutes per side. Place the shrimp on a paper towel-lined plate to drain.
  4. ) Cut the baguette pieces in half lengthwise. Toast the baguette under a broiler. Spread on the remoulade on the cut sides of the bread, and arrange the shrimp on one side of the bread. Spread the slaw on top of the shrimp and top with the other piece of baguette.
Recipe by Spoon With Me at