Shrimp Poboys With Pineapple Slaw Recipes

SHRIMP PO'BOYS WITH PINEAPPLE SLAW

Steps:

• Preheat oven to 400°. Pour egg substitute into a shallow bowl. In a separate shallow bowl, mix bread crumbs and Creole seasoning. Dip shrimp in egg substitute, then in crumb mixture, patting to help coating adhere. Bake in a greased 15x10x1-in. pan until shrimp turn pink, 7-9 minutes. Keep warm., Meanwhile, combine broccoli slaw, pineapple and green onions. In a small bowl, whisk together mayonnaise and reserved pineapple liquid until smooth. Add to broccoli mixture; toss to coat., To serve, spread hoagie buns with tartar sauce. Divide tomato slices and shrimp among buns. Top with pineapple broccoli slaw.

BAKED SHRIMP PO'BOY WITH PINEAPPLE SLAW

Steps:

• Preheat the oven to 400ºF. Place a cooling rack on a baking sheet and spray lightly with cooking spray. Set aside.
• In a small bowl, combine the 1/4 cup mayonnaise, pickle relish, mustard and onion powder. Stir to combine. Season to taste with pepper. Refrigerate until ready to use.
• Place the egg in a shallow bowl and add a splash of water. Lightly beat with a fork. In a second bowl, combine the Panko breadcrumbs and the Creole seasoning. Dip each of the shrimp in the egg, then into the breadcrumb mixture, using your hands to press the crumbs into the shrimp to coat. Place in a single layer on the cooling rack. Bake in the preheated oven until the shrimp are cooked through, about 6 minutes.
• Meanwhile, combine the broccoli slaw mix, crushed pineapple and green onions. Add the mayonnaise and 3 tablespoons of the reserved pineapple juice. Stir to mix.
• To serve, spread some of the homemade tartar sauce on the bottom of each bun. Top with tomatoes, shrimp, and then some of the pineapple slaw.

SHRIMP AND PINEAPPLE NOT-SO PO' BOYS

Steps:

• In a large bowl, toss the shrimp with a hefty sprinkling of salt, and massage gently. Allow it to sit for 5 minutes then rinse. This helps plump the shrimp especially if they were previously frozen.
• Add the Cajun seasoning to the shrimp and let it marinate for 20 minutes, while you make the chutney.
• In a skillet, warm 1 tablespoon olive of oil over low heat, until shimmering Add the cumin and fennel, it should splutter.
• Stir in the onion and serrano pepper and saute until softened and has picked up a little color. Add the turmeric and saute for 30 seconds. Stir in the pineapple and toss to coat with the spices. Cook for about 5 minutes. Add the cilantro and mayonnaise and stir to combine.
• Add some cornmeal to a shallow plate. Coat each shrimp evenly with cornmeal, while you warm up a few tablespoons of vegetable oil in a large skillet over medium-high heat. When oil is shimmering (hot), add the shrimp in batches. Flip after 2 minutes, or when they start to change color. Cook another 2 minutes on the other side, until cooked to your liking (don't overcook, and should only take 5 minutes, tops!). Remove the shrimp from the skillet to a paper towel-lined plate.
• To build the po' boy: Slather the pineapple-mayonnaise mixture on 1 side of each bun bottom. Spoon a generous helping of shrimp over the top. Add some lettuce and tomato and cover with the bun tops. Wrap in plastic and aluminum foil and you're ready for the picnic!