Shrimp Po' Boy

By Joelene

Ingredients

• 1/4 cup(s) reduced-fat sour cream
• 2 tablespoon(s) white wine vinegar
• Kosher salt
• Pepper
• 2 cup(s) (1/2 a 14- or16-ounce package) coleslaw mix
• 2 large eggs
• 1/4 cup(s) cornmeal
• 1/4 cup(s) all-purpose flour
• 2 teaspoon(s) (no salt added) Cajun seasoning
• 3 tablespoon(s) canola oil
• 1 pound medium shrimp, peeled and deveined
• 4 soft rolls, split
• localoffersIcon
• 2 plum tomatoes, sliced

Preparation

Step 1

In a large bowl, whisk together sour cream, vinegar, and 1/4 teaspoon each salt and pepper. Add coleslaw mix and toss to combine; set aside.
Beat eggs in a shallow bowl. In a second bowl, combine cornmeal, flour, Cajun seasoning, and 1/4 teaspoon salt.
Heat oil in a large skillet over medium heat. Dip shrimp in egg, letting any excess drip off, then coat in cornmeal mixture. Cook shrimp, turning once, until golden brown and crisp, 2 to 3 minutes.
Form sandwiches with rolls, slaw, and tomatoes.