Dinner Feb 23, 2024
Note: Attempting po'boys seemed like a good way to use up the slaw and pickles from my rice bowls.
Ingredients:
1 pound peeled and deveined Shrimp
1 cup plain Slaw Mix (shredded red and green cabbage with the carrots) ~¼ cup pickled Cucumber Pickle Brine
3 tablespoons Mayonnaise 1 French Baguette
Directions:
Reserve 3 tablespoons of pickle brine
Remove the tails from the shrimp and marinade in the rest of the pickle brine for a few hours
In a small bowl, combine the red and green cabbage and carrots with brine and mayonnaise
Preheat a large skillet
Grease skillet with your choice of fat
Drain brine from shrimp and add shrimp to the skillet
Cook shrimp until it has an internal temperature of 125°F (50°C)
Meanwhile cut the baguette into two, foot-long servings and cut each open horizontally without cutting through completely
Add slaw, pickles, and shrimp to baguette
Final Notes:
Really should have toasted the baguette, the grocery store bread was the weak point. Just wasn't thinking while cooking.
It needed more of a sauce/spread. Probably some sort of remoulade variation made with mayonnaise, the pickle brine, and red pepper flakes.
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