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Title: Shrimp Po’boys w/Pineapple Slaw
Categories: Seafood, Fruits, Breads, Herbs
Yield: 6 servings

1 lg Egg; beaten
1/2 c Panko bread crumbs
2 tb Creole seasoning
1 lb (U-20) shrimp; peeled,
- deveined
2 c Broccoli coleslaw mix
1 c Unsweetened pineapple
- tidbits; drained
3 tb Pineapple liquid; reserved
2 Green onions; chopped
1/2 c Mayonnaise
6 Hoagie buns; split, toasted
4 tb Tartar sauce
3 md Tomatoes; sliced

Set oven @ 400ºF/205ºC.

Pour beaten egg 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 15" X 10" X 1"
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.

Melissa Pelkey Hass, Waleska, Georgia

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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... Chicken Tikka Masala is a British, not Indian dish.
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