METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Po' Boys with Cornmeal-Crusted Shrimp
with Tomato & Cucumber Salad
2018-07-27
https://www.metro.ca/userfiles/image/recipes/sandwichs-po-boy-crevettes-croustillantes-salade-tomate-concombre-10891.jpg
PT30M
PT04M
PT34M
Preheat the oven to 450°F.Husk the corn and, using a knife, shave the kernels from the cob.Dice the tomato and cucumber and season with salt and pepper.Chop the chives.Heat 1/3 of the olive oil in a pan over medium-high heat.Add the corn in an even layer and cook, not stirring, for 1-2 minutes.Stir and cook another 1-2 minutes.Transfer corn remoulade to a bowl and season with salt and pepper.Stir in mustard, mayonnaise and 1/2 of the vinegar. Set aside.In a medium bowl, mix the cucumber, 1/2 the tomatoes, 1/2 of the chives, remaining vinegar and 1/3 of the olive oil. Season to taste.Slice the baguette in half lengthwise and then again in two to form two sandwiches.Place on a baking sheet, cut side up, and drizzle remaining olive oil over top.Season with salt and pepper and bake for 5 minutes.Place cornmeal in a large bowl.Peel the shrimp, pat dry and season with salt and pepper.Toss shrimp in the cornmeal.Heat vegetable oil in the same pan used earlier over medium-high heat.Once the oil is sizzling, cook shrimp in a single layer for 3-4 minutes.Flip and cook another 2-3 minutes.Divide corn remoulade onto toasted bread, top with shrimp, remaining tomatoes and remaining chives.Serve with salad.Source: Missfresh.com
2
0
0
0
0
1/2 baguette
4 g chives
250 g shrimps
3 Tbsp. (45 mL) olive oil
1 Tbsp. (15 mL) vegetable oil
2 Tbsp. (30 mL) mayonnaise
2 mini cucumbers
1 Tbsp. (15 mL) Dijon mustard
3 Tbsp. (45 mL) cornmeal
1 tomato
1 Tbsp. (15 mL) white wine vinegar
1 ears of corn
Po' Boys with Cornmeal-Crusted Shrimp with Tomato & Cucumber Salad
2
servings
0:30
Preparation
0:04
COOKING
0:34
TOTAL TIME
Ingredients
-
1/2
baguette
-
4 g
chives
-
250 g
shrimps
-
3 Tbsp.
(45 mL)olive oil
-
1 Tbsp.
(15 mL)vegetable oil
-
2 Tbsp.
(30 mL)mayonnaise
-
2
mini cucumbers
-
1 Tbsp.
(15 mL)Dijon mustard
-
3 Tbsp.
(45 mL)cornmeal
-
1
tomato
-
1 Tbsp.
(15 mL)white wine vinegar
-
1
ears of corn
Preparation
Preheat the oven to 450°F.
Husk the corn and, using a knife, shave the kernels from the cob.
Dice the tomato and cucumber and season with salt and pepper.
Chop the chives.
Heat 1/3 of the olive oil in a pan over medium-high heat.
Add the corn in an even layer and cook, not stirring, for 1-2 minutes.
Stir and cook another 1-2 minutes.
Transfer corn remoulade to a bowl and season with salt and pepper.
Stir in mustard, mayonnaise and 1/2 of the vinegar. Set aside.
In a medium bowl, mix the cucumber, 1/2 the tomatoes, 1/2 of the chives, remaining vinegar and 1/3 of the olive oil. Season to taste.
Slice the baguette in half lengthwise and then again in two to form two sandwiches.
Place on a baking sheet, cut side up, and drizzle remaining olive oil over top.
Season with salt and pepper and bake for 5 minutes.
Place cornmeal in a large bowl.
Peel the shrimp, pat dry and season with salt and pepper.
Toss shrimp in the cornmeal.
Heat vegetable oil in the same pan used earlier over medium-high heat.
Once the oil is sizzling, cook shrimp in a single layer for 3-4 minutes.
Flip and cook another 2-3 minutes.
Divide corn remoulade onto toasted bread, top with shrimp, remaining tomatoes and remaining chives.
Serve with salad.
Source: Missfresh.com
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
