Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

Covid-19 Updates for Our Customers. Learn More

Covid-19 Updates for Our Customers. Learn More

Po' Boys with Cornmeal-Crusted Shrimp with Tomato & Cucumber Salad https://www.metro.ca/userfiles/image/recipes/sandwichs-po-boy-crevettes-croustillantes-salade-tomate-concombre-10891.jpg PT30M PT04M PT34M
Preheat the oven to 450°F.Husk the corn and, using a knife, shave the kernels from the cob.Dice the tomato and cucumber and season with salt and pepper.Chop the chives.Heat 1/3 of the olive oil in a pan over medium-high heat.Add the corn in an even layer and cook, not stirring, for 1-2 minutes.Stir and cook another 1-2 minutes.Transfer corn remoulade to a bowl and season with salt and pepper.Stir in mustard, mayonnaise and 1/2 of the vinegar. Set aside.In a medium bowl, mix the cucumber, 1/2 the tomatoes, 1/2 of the chives, remaining vinegar and 1/3 of the olive oil. Season to taste.Slice the baguette in half lengthwise and then again in two to form two sandwiches.Place on a baking sheet, cut side up, and drizzle remaining olive oil over top.Season with salt and pepper and bake for 5 minutes.Place cornmeal in a large bowl.Peel the shrimp, pat dry and season with salt and pepper.Toss shrimp in the cornmeal.Heat vegetable oil in the same pan used earlier over medium-high heat.Once the oil is sizzling, cook shrimp in a single layer for 3-4 minutes.Flip and cook another 2-3 minutes.Divide corn remoulade onto toasted bread, top with shrimp, remaining tomatoes and remaining chives.Serve with salad.Source: Missfresh.com
2
0 0 0 0
1/2 baguette 4 g chives 250 g shrimps 3 Tbsp. (45 mL) olive oil 1 Tbsp. (15 mL) vegetable oil 2 Tbsp. (30 mL) mayonnaise 2 mini cucumbers 1 Tbsp. (15 mL) Dijon mustard 3 Tbsp. (45 mL) cornmeal 1 tomato 1 Tbsp. (15 mL) white wine vinegar 1 ears of corn
Po' Boys with Cornmeal-Crusted Shrimp 
with Tomato & Cucumber Salad

Po' Boys with Cornmeal-Crusted Shrimp with Tomato & Cucumber Salad

Rate this recipe
0 Vote
2
servings
0:30
Preparation
0:04
COOKING
0:34
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2
    baguette
  • 4 g
    chives
  • 250 g
    shrimps
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 2 Tbsp.
    (30 mL)
    mayonnaise
  • 2
    mini cucumbers
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 3 Tbsp.
    (45 mL)
    cornmeal
  • 1
    tomato
  • 1 Tbsp.
    (15 mL)
    white wine vinegar
  • 1
    ears of corn
Imprimer ma sélection

Preparation

Preheat the oven to 450°F.

Husk the corn and, using a knife, shave the kernels from the cob.

Dice the tomato and cucumber and season with salt and pepper.

Chop the chives.

Heat 1/3 of the olive oil in a pan over medium-high heat.

Add the corn in an even layer and cook, not stirring, for 1-2 minutes.

Stir and cook another 1-2 minutes.

Transfer corn remoulade to a bowl and season with salt and pepper.

Stir in mustard, mayonnaise and 1/2 of the vinegar. Set aside.

In a medium bowl, mix the cucumber, 1/2 the tomatoes, 1/2 of the chives, remaining vinegar and 1/3 of the olive oil. Season to taste.

Slice the baguette in half lengthwise and then again in two to form two sandwiches.

Place on a baking sheet, cut side up, and drizzle remaining olive oil over top.

Season with salt and pepper and bake for 5 minutes.

Place cornmeal in a large bowl.

Peel the shrimp, pat dry and season with salt and pepper.

Toss shrimp in the cornmeal.

Heat vegetable oil in the same pan used earlier over medium-high heat.

Once the oil is sizzling, cook shrimp in a single layer for 3-4 minutes.

Flip and cook another 2-3 minutes.

Divide corn remoulade onto toasted bread, top with shrimp, remaining tomatoes and remaining chives.

Serve with salad.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.