Shrimp Po’boy and Purple Slaw Recipe

June 14

One of the things we bought on our original outing to T and T supermarket was a one pound box of frozen shrimp. It’s been sitting in our freezer until the morning when I decided I should open it up and make some dinner. You couldn’t really tell what was in there, but what I got was a lot of beady eyes staring back at me.
It was a box full of very small shrimp with heads and everything else still intact. Personally, my theory behind my vegetarianism is that if I am not comfortable seeing the whole creature before I eat it, I shouldn’t be eating it at all. Luckily now, I have a bunch of shrimp heads and shells sitting in my freezer waiting to be made into what will likely be a shrimp stock (to be used in some tom yum soup? yummm…) and a lot of clean little shrimp that turned into a delicious sandwich.
I’ve never used panko crumbs before and I thought it was about time. I always like the light and crunchy texture they give whatever they coat. So I decided to make some shrimp po’boys. I wasn’t exactly sure what I po’boy technically was but when I looked it up afterwards (to make sure the title of this post wasn’t misleading), I realized I stayed true to a classic po’boy all the way down to the tomato, lettuce and pickle topping, with the exception of the purple slaw that I included in the sandwich.

You can easily eat this slaw on the side but personally, I prefer it in the sandwich itself. It adds a ‘sauce’ component and some extra crunch- can’t go wrong with that! The trick is to slice all of the ingredients as thinly as possible, the slaw will lay better on the sandwich that way and I always find the difference between a good coleslaw and a great coleslaw being how thinly cut the vegetables are.

Shrimp Po’boy and Purple Slaw Recipe

Serving Size: Serves 4

Purple slaw
1/3 head purple cabbage, sliced as thinly as possible
1 carrot, julienned
1/2 English cucumber, julienned
1/4 cup 2% greek yogurt
1/4 cup mayonnaise
Juice of 1/2 lime
Salt and Pepper
Panko Shrimp
1 pound shrimp, peeled and deveined
2 tablespoons canola oil
1/4 cup all purpose flour
1/8 teaspoon ground pepper
1/8 teaspoon salt
1/4 teaspoon cayenne pepper (if you want them to actually be spicy, increase to 1/2 teaspoon)
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon parsley flakes
1 egg, whisked
1/2 cup panko bread crumbs
Panko shrimp
Purple slaw
1 tomato, sliced
4 dill pickles, sliced
Baby lettuce for garnish

To make the purple slaw, in a large bowl, combine all ingredients and stir.

While the slaw is sitting, in a large saucepan on medium-high heat, heat oil.

In a small bowl, combine flour with all of the spices.

In a second small bowl, whisk egg

In a third small bowl place panko crumbs.

Dip shrimp in flour, then egg, than panko and pan fry until golden brown on each side. I used very small shrimp (25 per pound) and they took about 2 minutes each side.

Toast baguette, assemble sandwich and serve.

Shrimp po’boy and purple slaw Recipe was last modified: June 14, 2013 by My Second Breakfast

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