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Creole Shrimp Po’ Boy

Creole Shrimp Po’ Boy

Servings

4
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Ingredients

4 Crusty Long Sandwich Rolls,
1 Lb, Shelled and Deveined Jumbo Shrimp,
2 Tomatoes cut into slices,
4 Large Lettuce Leaves,

Creole Spice Paste:
2 Garlic Cloves,
1/2 White Onion, cut into 4 pieces,
1 Jalapeño, halved and seeds removed,
1 Tbsp Flat-Leaf Parsley,
1 Tsp Thyme Leaves,
1/2 Medium Green Pepper, seeded and cut into 4 pieces,
1 1/2 Tsp Kosher Salt,
1/2 Tsp Pepper,
1/2 Tsp Cayenne pepper,
2 Tbsp Vegetable Oil,

Creole Mayonnaise:
1/2 Cup Mayonnaise,
2 Celery Rib, cut into 6 pieces,
4 Sour Gherkins,
1 1/2 Tbsp of Above Creole Spice Paste

Instructions

  1. Creole Spice Paste: Add ingredients to the bowl, use long pulses until well blended. Put in a serving bowl and set aside.
  2. Creole Mayonnaise: Using the bowl, no need to wash, add all Creole mayonnaise ingredients and pulse until combined (2 to 3 short pulses)
  3. Making the Po’Boy: Light the grill; toss the shrimp in ¼ cup of Creole Spice Paste, let stand for 10 minutes. Grill the shrimp until pink and charred in some spots, about 2 minutes. Slice the rolls lengthways; add lettuce, tomatoes, about 5 shrimp and top with Creole Mayonnaise. Enjoy.

Rating

Ninja® Know-How

Spice paste can be refrigerated up to 3 days. Use it as a rub for steak, chicken and pork.

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