Pickled Green Tomato and Shrimp Remoulade Po Boy

By DeliciouslyDished

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Ingredients

• Remoulade Sauce:
• 1 pound shrimp (shelled and deviened)
• 1 tablespoon oil
• 1 tablespoon creole seasoning
• 1 baguette
• 1 cup lettuce (shredded)
• 2 pickled green tomatoes (sliced)
• 1/4 cup remoulade sauce
• 1/4 cup mayonnaise
• 1 tablespoon creole mustard
• 1 tablespoon ketchup
• 1 teaspoon horseradish
• 1 small clove garlic
• 1 tablespoon lemon juice
• 1 teaspoon capers
• 1 green onion (chopped)
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• hot sauce to taste
• Creole Spice Blend:
• 2 1/2 teaspoons paprika
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried leaf oregano
• 1 teaspoon dried leaf thyme
• Pickled Green Tomatoes:
• 1/2 teaspoon red pepper flakes
• 1 bay leaf
• 1 tablespoon coriander seeds
• 1 cinnamon stick
• 6 cloves
• 1 tablespoon black peppercorns
• 2 cloves garlic
• 2 cups cider vinegar
• 1/2 cup water
• 2 tablespoons honey
• 1 tablespoon salt
• 1 pound green tomatoes (quartered and/or sliced)
• 1 quarts worth of canning jars (sterilized*)

Details

Servings 4
Adapted from closetcooking.com

Preparation

Step 1

1. Toss the shrimp in the oil and creole seasoning to coat.
2. Skewer and grill the shrimp until cooked, about 2-3 minutes per side.
3. Assemble sandwich and enjoy.
Remoulade Sauce:
1. Blend everything in a food processor until smooth.
Creole Spice Blend:
1. Mix everything.
Pickled Green Tomatoes:
1. Bring everything but the tomatoes to a boil for 3 minutes.
2. Meanwhile, stuff the tomatoes in the the jar(s).
3. Pour the liquid over the tomatoes making sure to cover them.
4. Put the lids on and give them a good shake to make that all of the air bubbles come out to the top.
5. Store in the fridge for 3 months.
* To sterilize the jars:
1. Wash in hot soapy water.
2. Keep the lids in boiling water until ready to use.
3. Place jars in 225F oven for 10 minutes and keep warm until ready to use.