{"id":4347,"date":"2014-11-23T16:15:10","date_gmt":"2014-11-23T15:15:10","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4347"},"modified":"2014-11-23T16:21:59","modified_gmt":"2014-11-23T15:21:59","slug":"pickled-green-tomato-poboy","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4347","title":{"rendered":"pickled green tomato po’boy with bbq-shrimp \/\/ eingelegte gr\u00fcne tomaten po’boy mit bbq-garnelen"},"content":{"rendered":"

\"pickled<\/a><\/p>\n

autumn is not only pumpkin season, but it is also the season for green tomatoes. so if you still have tomatoes, that\u00a0didn’t turn red yet, do not worry, eat them! as we already had \u00a0fried green tomatoes<\/a><\/em>\u00a0and the green fried tomato po’boy<\/a><\/em>, we tried something new.<\/p>\n

this time the green tomatoes are not fried but pickled and combined with some yummy shrimps. gorgeous!<\/p>\n

the idea to this sandwich is again inspired by southern living<\/a><\/em>\u00a0and i am already curious trying out some more of this fancy southern stuff.<\/p>\n

\"pickled<\/a><\/p>\n

pickled green tomatoes:
\n1 cup white wine vinegar
\n2 tsp pickling spices
\n1 tbsp sugar
\n1 tsp salt
\n2 green tomatoes<\/p>\n

creole bbq-sauce:
\n1 tsp garlic powder
\n1\/2 tsp onion powder
\n1\/2 tsp dried thyme
\n1\/2 tsp dried oregano
\n1\/2 tsp spanish paprika
\npinch of black pepper
\npinch of white pepper
\npinch of ground red pepper
\n1\/2 tsp salt
\n1 small onion grated
\n1 garlic clove, minced
\n2 tbsp lime juice
\n2 tsp worcestershire sauce
\n6 tbsp melted butter<\/p>\n

6 tbsp mayonnaise
\n2 handful peeled shrimp
\n2 baguette
\nlettuce leaves<\/p>\n

bring vinegar, pickling spices, sugar and salt to a boil. strain and pour over the finely sliced tomatoes. chill for at least one hour.<\/p>\n

combine all the ingredients for the creole bbq sauce. combine 3 tbsp of the bbq sauce with 6 tbsp mayonnaise. combine the remaining bbq sauce with the peeled shrimp. allow to chill for 30 minutes.<\/p>\n

heat the grill or a frying pan over medium heat. brush the surface with some oil and grill the shrimp for 2 minutes each side.<\/p>\n

cut the baguette in two or three pieces. slice in halves and toast them if you like. spread bbq-mayonnaise mixture on each side. assemble with lettuce, pickled tomatoes, shrimp and extra mayonnaise.<\/p>\n

and enjoy!<\/p>\n

********************<\/p>\n

eingelegte gr\u00fcne tomaten:
\n1 tasse wei\u00dfweinessig
\n2 tl gew\u00fcrzgurken-gew\u00fcrze
\n1 el zucker
\n1 tl salz
\n2 gr\u00fcne tomaten<\/p>\n

kreolische bbq-sauce:
\n1 tl knoblauchpulver
\n1\/2 tl zwiebelpulver
\n1\/2 tl getrockneten thymian
\n1\/2 tl getrockneten oregano
\n1\/2 tl scharfen paprika
\n1 prise schwarzen pfeffer
\n1 prise wei\u00dfen pfeffer
\n1 prise gemahlenen roten pfeffer
\n1\/2 tl salz
\n1 kleine zwiebel, gerieben
\n1 knoblauchzehe, gehackt
\n2 el limettensaft
\n2 tl worcestershire sauce
\n6 el geschmplzene butter<\/p>\n

6 el mayonnaise
\n2 handvoll gepellte garnelen
\n2 baguette
\nsalatbl\u00e4tter<\/p>\n

essig, gew\u00fcrzgurken-gew\u00fcrz, zucker und salz zum kochen bringen. durch ein sieb \u00fcber die in sehr d\u00fcnne scheinen geschnittenen gr\u00fcnen tomaten gie\u00dfen. eine stunde ziehen lassen.<\/p>\n

alle zutaten f\u00fcr die kreolische bbq-sauce miteinander mischen. 3 essl\u00f6ffel von der bbq-sauce mit 6 essl\u00f6ffeln mayonnaise mischen. die \u00fcbrige bbq-sauce mit den gesch\u00e4lten garnelen mischen und eine halbe stunde marinieren lassen.<\/p>\n

den grill oder eine pfanne bei mittlerer hitze erw\u00e4rmen. die oberfl\u00e4che mit etwas \u00f6l einstreichen, die garnelen aus der marinade nehmen und von jeder seite f\u00fcr 2 minuten grillen.<\/p>\n

das baguette in zwei oder drei st\u00fccke schneiden und halbieren. nach geschmack die h\u00e4lften toasten. jede seite mit bbq-mayonnaise bestreichen und mit salatbl\u00e4ttern, eingelegten gr\u00fcnen tomaten, garnelen und ein wenig extra mayonnaise belegen.<\/p>\n

und guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

autumn is not only pumpkin season, but it is also the season for green tomatoes. so if you still have tomatoes, that\u00a0didn’t turn red yet, do not worry, eat them! as we already had \u00a0fried green tomatoes\u00a0and the green fried … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7],"tags":[130],"class_list":["post-4347","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","tag-green-tomatoes","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4347"}],"version-history":[{"count":27,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4347\/revisions"}],"predecessor-version":[{"id":5283,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4347\/revisions\/5283"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4347"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}