When heroes aren’t out saving lives, some like to cook! Firefighters have long been identified with wonderful recipes and excellent culinary skills -some fire stations even publish their own cookbooks. They get pretty sophisticated with the recipes too! Here’s my take on a firefighter-approved shrimp po’boy. Or should we call it a “hero sandwich?”
Two things can help your sandwich from getting soggy: One is toasting the bun and two is adding the sauce last to keep the sandwich crunchy.
The remoulade sauce is so easy to make. You toss all ingredient together in a bowl and stir. It’s just that easy!
Why isn’t pineapple slaw used all the time? It is an unexpected wonderful sandwich topper or side dish.
The combination of sweet slaw with the spicy shrimp makes this one irresistible sandwich!
| Prep Time | 35 minutes |
| Cook Time | 3-4 minutes/batch |
| Servings |
|
- 1 16-ounce bag precut shredded cabbage mix (mix includes green and purple cabbage & carrots)
- 2 cups fresh pineapple, chopped into small pieces
- 3/4 cup mayonnaise
- 1/4 cup half and half
- 1/4 cup sugar
- 2 tablespoons vinegar
- Salt and pepper to taste
- 1 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice, fresh
- 1 teaspoon dijon mustard
- 1 teaspoon hot sauce
- 3 tablespoons sweet pickle relish
- 1 teaspoon Worcestershire sauce
- 1 scallion, finely chopped
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 8-ounce bag shredded iceberg lettuce
- 2 to 3 medium tomatoes, sliced
- Hot pepper sauce (optional)
- 6 6-inch french rolls or hoagie rolls (with lengthwise cuts)
- 2 tablespoons butter for toasting hoagie rolls
- Cooking oil for frying shrimp
- Pour the cabbage mix and chopped pineapple into a medium-sized mixing bowl. In a small bowl, whisk together the mayonnaise, half and half, sugar, and vinegar and pour over the cabbage mix. Toss to coat. Add salt and pepper to taste. Store in the refrigerator.
- In a mixing cup combine all the sauce ingredients and stir to mix well. Store in the refrigerator for 30 minutes to let the flavors combine.
- Place the shrimp in the buttermilk and let sit. In a shallow medium-sized bowl, combine the flour, cornmeal, cayenne pepper, paprika, salt, and pepper. Stir to combine.
- In a medium-sized sauce pan, pour 2 to 3 inches of cooking oil. Heat to 350 degrees Fahrenheit. Dredge the buttermilk-soaked shrimp through the flour mixture to coat. Toss a few shrimp at a time into the hot oil and cook until golden brown, about 3-4 minutes. Repeat until all shrimp are cooked. Drain on paper towels.
- Divide the butter into 6 portions. Using one portion at a time, melt the butter in a skillet. Place the bread (opened lengthwise) face down in the pan, and toast on medium heat in the melted butter for a minute or two until bread is starting to brown. Repeat for each hoagie roll. Assemble the sandwiches with shredded lettuce, tomato slices, shrimp, remoulade sauce, and pineapple slaw. Sprinkle hot pepper sauce on the sandwich if desired.