Roasted Shrimp Po'Boys

Inspired by CBS News

Remoulade Sauce adapted from Cooking Light

1/4 cup reduced fat mayonnaise

1 tablespoon sweet (Vidalia) onion, minced

1 tablespoon fresh parsley, minced

2 teaspoons sweet pickle relish

2 teaspoons whole grain mustard

1 teaspoon capers

1/2 teaspoon hot sauce

2 12-inch soft French bread loaves

1 pound large wild shrimp, peeled

1 teaspoon Cajun seasoning (such as Tony Cachere's)

dash cayenne pepper

2 tablespoons cornmeal

3 tablespoons panko

1 tomato, sliced

green leaf lettuce

Preheat oven to 375.  In a small bowl, combine the mayonnaise, onion, parsley, relish, mustard, capers and hot sauce, stirring to combine.  Set remoulade sauce aside.  Slice the French bread loaves in half lengthwise.  Place on a baking sheet.  

In a small bowl, combine the Cajun seasoning, cayenne, cornmeal and panko.  Add the shrimp and toss to coat.  Spread the shrimp in a single layer in a roasting pan lined with parchment paper.  

Place both the bread and the shrimp in the oven.  Roast for five minutes, then remove the bread and turn the broiler on high.  Broil the shrimp for three more minutes.  

While the shrimp are finishing in the broiler, spread the remoulade sauce on both halves of the bread.  Divide the shrimp between the two loaves, then top with lettuce and tomato.  Cut each loaf in half to make four sandwiches.  

Belle of the Kitchen

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