Grilled Shrimp Po' Boy with Pickled Green Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 480
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 28
- Cholesterol
- 194
- Sodium
- 819
- Total: 35 min
- Active: 30 min
Ingredients
Quick Pickled Green Tomatoes:
1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon pickling spices
2 large green tomatoes, thinly sliced
Spicy Lemon-Dill Aioli:
1/2 cup mayonnaise
2 tablespoons minced onion
2 tablespoons Miss Brown's House Seasoning, recipe follows
2 teaspoons chopped fresh dill
1 teaspoon lemon zest plus 2 teaspoons lemon juice
2 teaspoons hot sauce
Pinch sugar
Kosher salt and freshly ground black pepper
Grilled Shrimp:
1 pound jumbo shrimp, such as Carolina shrimp, peeled and deveined
1 teaspoon Miss Brown's House Seasoning, recipe follows
For Serving:
4 hoagie rolls, split, buttered, and toasted
Shredded lettuce
Miss Brown's House Seasoning:
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sweet paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Directions
Special equipment:
a 1-quart sterilized glass jar- 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.
- 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.)
- 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.
- For the grilled shrimp: Preheat a grill or grill pan to medium-high heat.
- Sprinkle the shrimp with the House Seasoning. Grill until the shrimp are cooked through, 1 to 2 minutes on each side.
- 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:
- Stir together all the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.