Shrimp Po Boy
with Remoulade and Red Cabbage Slaw
Inspired by the South, these flakey baguettes are full of juicy fried shrimp, a creamy dill remoulade and a crunchy red cabbage slaw!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
2 unit
Demi Baguette
(Contains Gluten, Barley)
80 g
Tomato
113 g
Red Cabbage, shredded
1 unit
Dill Pickle, sliced
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
7 g
Dill
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Cajun Seasoning
(Contains Sulphites)
1 unit
Lemon
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat your broiler to high (to broil baguettes and shrimp).
Wash and dry all produce.* Using a strainer, drain and rinse shrimp, then pat dry with paper towel. In a large bowl, add shrimp and 2 tbsp mayo (dbl for 4 ppl). Season with salt and pepper. Stir together. In a shallow dish, stir together panko, Cajun seasoning, 1/4 tsp salt (dbl for 4 ppl) and 1/4 tsp pepper (dbl for 4 ppl).
Add four mayo-coated shrimp at a time to Cajun mixture. Turn to coat. Transfer coated shrimp to a foil-lined baking sheet. Repeat with remaining shrimp. Drizzle 1 tbsp oil (dbl for 4 ppl) over shrimp. Broil in the middle of the oven, until shrimp are cooked through and golden-brown, 10-12 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**)
Meanwhile, finely chop dill. Slice tomato(es) into 1/4-inch slices. Finely chop pickle(s) into 1/8-inch pieces. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges.In a small bowl, add pickle, lemon zest, half the lemon juice, half the dill and remaining mayo. Season with salt and pepper. Stir to combine. Set aside.
In a medium bowl, add cabbage and 1/4 tsp salt (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl) and remaining lemon juice. Using your hands, massage cabbage, until slightly tender, 1 min. Add in remaining dill. Stir to combine. Set aside.
Meanwhile, cut baguettes in half and arrange them, cut side-up, on another baking sheet cut-side up. Toast in top of the oven until just golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Spread remoulade between tops of baguettes. Top bottoms with cabbage, tomato and shrimp. Squeeze over a lemon wedge, then top with baguette tops. (NOTE: Shrimp will be very hot! Set aside to cool slightly before digging in!)
