Shrimp Po'boys

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 10 ounce bread split french toasted
• 2.5 cups carrots 
• 1 tablespoon cornstarch 
• 0.5 teaspoon dijon mustard 
• 1 large egg whites 
• 1  garlic clove minced
• 3 tablespoons cornmeal stone-ground
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon horseradish prepared
• 0.3 teaspoon kosher salt 
• 1 teaspoon juice of lemon fresh
• 0.3 teaspoon lemon zest grated
• 0.5 teaspoon lemon zest grated
• 3 tablespoons mayonnaise 
• 2 teaspoons olive oil extra virgin extra-virgin
• 0.3 teaspoon hot sauce hot (such as Tabasco)
• 1 tablespoon shallots minced
• 1 pound shrimp deveined peeled
• 2 inch tomatoes 
• 1 teaspoon worcestershire sauce 

Equipment

• food processor
• bowl
• frying pan
• whisk
• ziploc bags

Directions

1. To prepare rmoulade slaw, combine first 9 ingredients in a medium bowl, stirring with a whisk.
2. Add coleslaw; toss to coat. Cover and chill.
3. To prepare po'boys, combine cornstarch and next 4 ingredients (through egg white) in a medium bowl; whisk until blended.
4. Add shrimp; toss well. Marinate in refrigerator 30 minutes, stirring once.
5. Hollow out top and bottom halves of bread, leaving a 1/4-inch-thick shell.
6. Place torn bread in a food processor; process until very fine crumbs form. Set aside 1/2 cup breadcrumbs; reserve remaining breadcrumbs for another use.
7. Combine 1/2 cup breadcrumbs, cornmeal, and black pepper in a large zip-top plastic bag; seal and shake to combine.
8. Remove shrimp from bowl; discard marinade.
9. Add shrimp to breadcrumb mixture. Seal and shake to coat.
10. Heat a large nonstick skillet over medium-high heat.
11. Add oil to pan; swirl to coat.
12. Add shrimp; cook 3 minutes on each side or until done.
13. Arrange 1/2 cup slaw on each bottom half of bread. Top with one quarter of shrimp and 2 tomato slices. Cover with top half of bread.