Recipe courtesy of Kardea Brown

Grilled Shrimp Po' Boy with Pickled Green Tomatoes

Getting reviews...
I love a shrimp po'boy. For this version, instead of frying the shrimp, I thought it would be nice to lighten things up and grill them instead. The natural sweetness of the Carolina shrimp really comes through when it's paired with the pickled green tomatoes and tangy aioli.
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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Quick Pickled Green Tomatoes:

Spicy Lemon-Dill Aioli:

Grilled Shrimp:

For Serving:

Miss Brown's House Seasoning:

Directions

Special equipment:
a 1-quart sterilized glass jar
  1. For the quick pickled green tomatoes: Combine the vinegar, sugar, pickling spices and 1 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Keep warm.
  2. Place the tomatoes in a 1-quart sterilized glass jar. Pour the vinegar mixture over the tomatoes and seal the lid. Refrigerate until ready to serve. (These can be enjoyed right away but are best refrigerated overnight.)
  3. For the spicy lemon-dill aioli: Stir together the mayonnaise, onion, House Seasoning, dill, lemon zest and juice, hot sauce and sugar in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  4. For the grilled shrimp: Preheat a grill or grill pan to medium-high heat.
  5. Sprinkle the shrimp with the House Seasoning. Grill until the shrimp are cooked through, 1 to 2 minutes on each side.
  6. To serve, spread the desired amount of spicy lemon-dill aioli on the rolls. Top evenly with the grilled shrimp, shredded lettuce and coarsely chopped pickled green tomatoes.

Miss Brown's House Seasoning:

Yield: 10 teaspoons
  1. Stir together all the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

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