Grosse Pointe War Memorial Foodie Weekend, March 6-9

Shrimp Po'Boy w/ Fried Green Tomato and Creole Slaw


1 pound Shrimp, peeled and deveined (any size)
1 tablespoon    Olive Oil
2 tablespoon    Blackening Spice

1.    In a medium bowl, toss shrimp in blackening spice
2.    Add oil to sauté pan over medium heat for 1 minute.  Once pan begins to smoke, add shrimp in single layer and cook until shrimp is cooked on one side, about one minute.  Flip shrimp and repeat on other side.
3.    Remove shrimp and put on paper towel lined plate

Fried Green Tomatoes

2 each Green Tomatoes
.5 cup Buttermilk
1 ea Egg, lightly beaten
.25 cup Flour
.25 cup Cornmeal
.25 cup Panko Bread Crumbs
1 teaspoon    Blackening Spice

1.     Slice tomatoes ¼ inch thick.
2.    Mix together buttermilk and egg
3.    Put Flour into another bowl
4.    Mix cornmeal and panko in another bowl
5.    Toss slices of tomato in flour.  
6.    Dip floured tomato, one at a time, in egg mixture.
7.    Coat tomato slice with panko mixture.
8.    Add oil to sauté pan and heat over medium heat.  Once pan is hot enough, add a layer of tomatoes to the pan and cook until golden brown.  Flip and repeat the process for the other side of the tomato.

Creole Coleslaw


1 cup Mayonnaise
¼ cup Celery, small dice
¼ cup Scallions, small dice
2 tablespoon Horseradish, prepared
1 clove Garlic
2 tablespoons Lemon Juice
2 tablespoons Apple Cider Vinegar
2 tablespoons Spicy Brown Mustard
2 tablespoon Ketchup
2 tablespoon Worcestershire Sauce
1 tablespoon Tabasco Sauce
1 teaspoon Capers
1 teaspoon Sweet Paprika
¼ teaspoon Cayenne Pepper


½ head    Green Cabbage, shredded
½ head    Red Cabbage, shredded
1 ea Red Pepper, julienne
1 ea Red Pepper, julienne
3 ea Carrot, julienne

1.     Mix dressing and coleslaw ingredients in large bowl and let sit, refrigerated, for 1 hour prior to serving.

To finish Po'Boy, take a baguette, quarter it, slice in half and fill with as much of above as you possibly can!!