Shrimp Po'boy Sandwiches - Cooking Light

Was the week to try something new and these were a hit!  Den said he would have these again ANY day!

Remoulade Slaw:
3 T mayonnaise
1 T minced shallots (I just used white onion)
1 tsp fresh lemon juice
1 tsp Worcestershire
1/2 tsp Dijon mustard
1/2 tsp prepared horseradish
1/4 tsp Tabasco
1/4 tsp grated lemon rind
1 garlic clover, minced
2 1/2 C packaged cabbage-and-carrot coleslaw

Po'boys:
1 T cornstarch
1/2 tsp grated lemon rind
1/4 tsp kosher salt
1/4 tsp ground black pepper
1 large egg white
1 lb. medium shrimp, peeled and deveined
4 pieces French bread baguette, split and toasted
3 T cornmeal
1/4 tsp ground black pepper
2 tsp extra-virgin olive oil
8 slices tomato

1.  To prepare coleslaw, combined first 9 ingredients in a medium bowl, stirring with a whisk.  Add coleslaw; toss to coat.  Cover and chill.

2.  To prepare Po'boys, combine cornstarch and next 4 ingredients (through egg white) in a medium bowl; whisk until blended.  Add shrimp; toss well.  Marinate in fridge 30 minutes, stirring once.

3.  Hollow out top and bottom halves of bread, leaving a 1/4 thick shell.  Place torn bread in a food processor; process until very fine crumbs.  Set aside 1/2 breadcrumbs; reserve remaining bread crumbs for another use.  Combine 1/2 breadcrumbs, cornmeal, and black pepper in a large zip lock bag; seal and shake to combine.

4.  Remove shrimp from bowl; discard marinade.  Add shrimp to breadcrumb mixture.  Seal and shake to coat.

5.  Heat large skillet over med-high heat.  Add oil to pan; swirl to coat.  Add shrimp; cook 3 minutes on each side until done.  Do not overcook!!

6.  Arrange 1/2 cup coleslaw on each bottom half of bread.  Top with shrimp and tomato slices.