Crispy Cornmeal Shrimp Sandwiches
Really Red Coleslaw
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
- 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.
- 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.
- 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
- In a large bowl, combine cabbage, onion, and dried cherries.
- 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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