Crispy Cornmeal Shrimp Sandwiches

Really Red Coleslaw
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Ingredients

  • 20 large shrimp (1 lb), peeled and deveined
  • ½ cup milk
  • ½ cup cornmeal
  • ¼ cup all-purpose flour
  • ½ tsp smoked paprika
  • ½ tsp coarse salt
  • Vegetable oil for frying
  • 4 (5-inch) portions French-style baguette, split and slightly hollowed out
  • ⅔ cup sliced pickled hot cherry peppers
  • 4 green onions, thinly sliced
  • 4 butter lettuce leaves
  • ¼ cup mayonnaise

Instructions

  1. Place shrimp in a shallow bowl. Pour milk over, turning to coat. In a medium dish toss together cornmeal, flour, paprika, and salt. Place half the shrimp in flour mixture; toss to coat. Remove to a tray; repeat with remaining shrimp.
  2. In a 10-inch skillet heat ¼ inch oil over medium heat (about 2 cups). Carefully place half of the shrimp in pan. Cook 2 minutes or until golden brown on one side. Turn and cook 1 minute more or until shrimp turn opaque. Transfer to a paper towel-lined tray. Repeat with remaining shrimp.
  3. Arrange shrimp on bottoms of baguettes. Top with peppers, onions, and lettuce. Spread cut side of bread tops with mayonnaise; top sandwiches.

Side Dish Ingredients

  • ½ of a 10-oz pkg shredded red cabbage (about 3 cups)
  • 1 small red onion, slivered (½ cup)
  • ¼ cup dried tart red cherries 
  • ¼ cup bottled red raspberry or balsamic vinaigrette salad dressing
  • 1 tsp seedless red raspberry preserves

Side Dish Instructions

  1. In a large bowl, combine cabbage, onion, and dried cherries.
  2. In a small bowl combine salad dressing and preserves. Pour over cabbage mixture; toss gently to coat. If desired, cover and chill for up to 6 hours.

Nutritional Information

Main Side Total
Servings 4 4
Calories
553
108
661
Fat (g) 25 6 31
Sat. Fat (g) 4 1 5
Protein (g) 27 1 28
Carb (g) 51 12 63
Fiber (g) 1 1 2
Sodium (mg) 896 5 901

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