Eddie Jackson's Blackened Shrimp Po'Boys

By charlotteh371

Ingredients

• ½ cup mayonnaise
• 1½ Tbsp. dill-pickle relish
• 1½ tsp. hot sauce
• ½ tsp. kosher salt
• ¼ tsp. black pepper
• 1 lb. large peeled and deveined raw shrimp
• 2½ tsp. Creole seasoning
• 5 Tbsp. unsalted butter
• 1 tsp. finely chopped fresh garlic or jarred minced garlic in oil
• 4 (3-oz.) hoagie rolls, split
• 2 cups shredded iceberg lettuce (from 1 head)
• 2 plum tomatoes, thinly sliced
• 1 ripe avocado, thinly sliced
• ¾ cup dill-pickle slices

Preparation

Step 1

1. Preheat oven to 350°. Stir together mayonnaise, relish, hot sauce, salt and pepper in a small bowl; set aside.

2. Toss together shrimp and Creole seasoning in a medium bowl. Melt butter in a large cast-iron skillet over medium high. Add shrimp, and cook 1 minute. Add garlic, and cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes.

3. Arrange rolls on a baking sheet, and bake in preheated oven until toasted, about 5 minutes. Spread mayonnaise mixture on cut sides of each roll. Fill evenly with shrimp, lettuce, tomato slices, avocado slices and pickle slices.

Serves: 4
Active time: 25 minutes
Total time: 25 minutes