Baked Shrimp Poboy With Pineapple Slaw Recipes

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 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.

SHRIMP PO'BOY

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

SHRIMP PO' BOYS

Steps:

• In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth. , In a small bowl, beat egg whites until stiff peaks form; fold in batter., Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne, Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.