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

Cornmeal-Crusted Shrimp Po' Boys

with Tomato & Cucumber Salad

30 MIN
2 Servings
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From the Test Kitchen

Shrimp po’ boys are a New Orleans favorite that combine plump shrimp, crusty bread, and a creamy sauce called rémoulade. In a summery twist, we’re adding sautéed corn to our rémoulade for juicy pops of flavor that complement the shrimp—coated with the traditional cornmeal before pan-frying. A salad of peak-season tomatoes and cucumber balances out the sandwiches with refreshing flavor.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Cut the cucumber crosswise into ½-inch-thick pieces. Medium dice the tomatoes. Place in a bowl and season with salt and pepper. Cut the chives into ½-inch pieces. Halve the rolls.

Cook the corn & make the remoulade:
2 Cook the corn & make the remoulade:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned and slightly softened. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Season with salt and pepper. Transfer to a medium bowl. Add the pickle relish, creamy mustard sauce, and half the vinegar. Stir to combine. Season with salt and pepper to taste. Wipe out the pan.

Make the salad:
3 Make the salad:

While the corn cooks, in a medium bowl, combine the cucumber, half the seasoned tomatoes, half the chives, the remaining vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Transfer to a serving dish.

Toast the rolls:
4 Toast the rolls:

Place the rolls on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until the edges are lightly browned. Remove from the oven. Transfer to a work surface.

Coat & cook the shrimp:
5 Coat & cook the shrimp:

While the rolls toast, place the cornmeal in a large bowl. Pat the shrimp dry with paper towels. Season with salt and pepper. Add to the bowl of cornmeal and toss to coat. In the pan used to cook the corn, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of cornmeal sizzles immediately when added to the pan, add the coated shrimp (tapping off any excess cornmeal before adding) in a single layer. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Turn off the heat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the rémoulade among the cut sides of the toasted rolls. Top the roll bottoms with the cooked shrimp, remaining seasoned tomatoes, and remaining chives. Complete the sandwiches with the roll tops. Transfer to a serving dish. Serve the sandwiches with the salad on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Cut the cucumber crosswise into ½-inch-thick pieces. Medium dice the tomatoes. Place in a bowl and season with salt and pepper. Cut the chives into ½-inch pieces. Halve the rolls.

2 Cook the corn & make the remoulade:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned and slightly softened. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Season with salt and pepper. Transfer to a medium bowl. Add the pickle relish, creamy mustard sauce, and half the vinegar. Stir to combine. Season with salt and pepper to taste. Wipe out the pan.

Cook the corn & make the remoulade:
Make the salad:
3 Make the salad:

While the corn cooks, in a medium bowl, combine the cucumber, half the seasoned tomatoes, half the chives, the remaining vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Transfer to a serving dish.

4 Toast the rolls:

Place the rolls on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until the edges are lightly browned. Remove from the oven. Transfer to a work surface.

Toast the rolls:
Coat & cook the shrimp:
5 Coat & cook the shrimp:

While the rolls toast, place the cornmeal in a large bowl. Pat the shrimp dry with paper towels. Season with salt and pepper. Add to the bowl of cornmeal and toss to coat. In the pan used to cook the corn, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of cornmeal sizzles immediately when added to the pan, add the coated shrimp (tapping off any excess cornmeal before adding) in a single layer. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Turn off the heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the rémoulade among the cut sides of the toasted rolls. Top the roll bottoms with the cooked shrimp, remaining seasoned tomatoes, and remaining chives. Complete the sandwiches with the roll tops. Transfer to a serving dish. Serve the sandwiches with the salad on the side. Enjoy!

Plate your dish:
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