New Orleans Meets the Tropics: Shrimp Po’ Boys with Pineapple Slaw
This recipe holds a special place in my heart, as it brings together two vibrant cultures that I adore: the lively spirit of New Orleans and the sunny, tropical flavors of the islands. I remember the first time I tasted a shrimp po’ boy at a bustling street fair in New Orleans, the air thick with the scent of spices and fried seafood. The addition of pineapple slaw was a delightful twist I discovered later, and it has since become a staple in my kitchen, especially during summer gatherings.
What Makes It Special
There are several reasons why this shrimp po’ boy with pineapple slaw stands out:
- Flavor Fusion: The combination of crispy shrimp and sweet, tangy pineapple slaw creates a perfect balance that dances on your palate.
- Texture Contrast: The crunch of the slaw complements the tender shrimp, making each bite a delightful experience.
- Easy to Prepare: This dish is simple enough for a weeknight dinner yet impressive enough for entertaining guests.
- Customizable: You can easily adjust the spice level or swap out ingredients to suit your taste.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 4
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 4 hoagie rolls
- 1 cup shredded cabbage
- 1 cup fresh pineapple, diced
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- Salt and pepper to taste
- Oil for frying
Let’s Get Cooking
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In a bowl, soak the shrimp in buttermilk for about 10 minutes to tenderize and add flavor.
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In a separate bowl, mix the flour, cornmeal, paprika, cayenne, salt, and pepper.
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Heat oil in a deep skillet over medium-high heat. Remove shrimp from buttermilk, allowing excess to drip off, then dredge in the flour mixture.
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Fry the shrimp in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
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In a bowl, combine shredded cabbage, diced pineapple, mayonnaise, lime juice, salt, and pepper to make the slaw.
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Assemble the po’ boys by placing fried shrimp in the hoagie rolls and topping with pineapple slaw.
My Pro Tips
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For an extra kick, add sliced jalapeños to the pineapple slaw.
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Try using a spicy remoulade sauce instead of mayonnaise for a more traditional New Orleans flavor.
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Make the slaw ahead of time and let it chill in the fridge for a few hours to enhance the flavors.
Perfect Pairings
- Sweet potato fries
- Cold beer or a refreshing mojito
- Key lime pie for dessert
FAQs
Q: Can I use frozen shrimp for this recipe?
A: Yes, just make sure to thaw them completely and pat them dry before cooking.
Q: What if I don’t have buttermilk?
A: You can make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
The Heart of the Dish
This shrimp po’ boy with pineapple slaw is more than just a meal; it’s a celebration of flavors and cultures. Each bite transports me back to the vibrant streets of New Orleans, where food is a way of life and every dish tells a story. I hope this recipe brings you as much joy as it has brought me, and that it becomes a cherished part of your culinary adventures.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different ingredients or share your own twists. I’d love to hear how it turns out for you, so don’t hesitate to drop a comment or share your experience!
New Orleans Meets the Tropics: Shrimp Po’ Boys with Pineapple Slaw
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 4 hoagie rolls
- 2 cups shredded lettuce
- 1 cup pineapple, diced
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Sweet potato fries
- Cold beer or a refreshing mojito
- Key lime pie for dessert
Instructions
- In a bowl, soak shrimp in buttermilk for 30 minutes.
- In another bowl, mix flour, cayenne pepper, salt, and pepper.
- Heat oil in a deep skillet over medium-high heat.
- Remove shrimp from buttermilk and coat in the flour mixture.
- Fry shrimp in the hot oil until golden brown, about 2-3 minutes per side. Drain on paper towels.
- In a small bowl, combine diced pineapple, mayonnaise, lime juice, salt, and pepper to make the slaw.
- To assemble, place shredded lettuce on each hoagie roll, top with fried shrimp, and add pineapple slaw.
- Serve with sweet potato fries and your choice of beverage.
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