Empty My Fridge
Caribbean-Style Jerk Shrimp Po' Boy
Zutaten
- Bell pepper¼
- Jalapeño3
- Scallion4
- Scotch Bonnet3
- Garlic6
- Ginger2 Zoll
- Nutmeg · grated¼
- Allspice1 TL
- Soy sauce1 Tasse
- Ketchup½ Tassen
- Vegetable oil½ Tassen
- Cilantro · chopped1 Bund
- Brown sugar2 EL
- Thyme6
- Shrimp · peeled3 lb
- Ananas
- Cabbage · thinly sliced¼
- Onion · sliced½
- Iceberg lettuce · chopped½ Köpfe
- Mayonnaise
- Tomate · sliced
- Cucumber · thinly sliced½
- Hoagie roll
Zubereitung
- Blend the red bell pepper, jalapeños, green onions, scotch bonnets, garlic, ginger, nutmeg, allspice, soy sauce, ketchup, vegetable oil, cilantro, brown sugar and thyme in a high-powered blender until completely smooth.
- Put half the marinade in a large bowl, add the shrimp and toss. Let it marinate for 1 hour.
- Add the pineapple and 2 jalapeños to the marinade left in the blender and blend. Set aside.
- Heat the oven to high broil. Spread the shrimp and marinade on a baking sheet and broil until the shrimp are lightly blackened, about 5 minutes.
- In a large bowl, add all the slaw ingredients and toss gently to combine.
- Slice the bread, spread on the pineapple sauce, then layer the slaw, tomatoes, cucumber, shrimp and mayonnaise, and close with the other half of the bun.
Zusammengefasst aus dem Video von Matty Matheson. Schau es dir für die Details an.
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