Photo: Caitlin BenselThe Food Network host and former NFL player serves up a sandwich made for tailgatingEddie Jackson’s Blackened Shrimp Po’Boys½ cup mayonnaise1½ Tbsp. dill-pickle relish1½ tsp. hot sauce½ tsp. kosher salt¼ tsp. black pepper1 lb. large peeled and deveined raw shrimp2½ tsp. Creole seasoning5 Tbsp. unsalted butter1 tsp. finely chopped fresh garlic or jarred minced garlic in oil4 (3-oz.) hoagie rolls, split2 cups shredded iceberg lettuce (from 1 head)2 plum tomatoes, thinly sliced1 ripe avocado, thinly sliced¾ cup dill-pickle slices1.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: 4Active time: 25 minutesTotal time: 25 minutes
Photo: Caitlin Bensel
The Food Network host and former NFL player serves up a sandwich made for tailgatingEddie Jackson’s Blackened Shrimp Po’Boys½ cup mayonnaise1½ Tbsp. dill-pickle relish1½ tsp. hot sauce½ tsp. kosher salt¼ tsp. black pepper1 lb. large peeled and deveined raw shrimp2½ tsp. Creole seasoning5 Tbsp. unsalted butter1 tsp. finely chopped fresh garlic or jarred minced garlic in oil4 (3-oz.) hoagie rolls, split2 cups shredded iceberg lettuce (from 1 head)2 plum tomatoes, thinly sliced1 ripe avocado, thinly sliced¾ cup dill-pickle slices1.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: 4Active time: 25 minutesTotal time: 25 minutes
The Food Network host and former NFL player serves up a sandwich made for tailgating
Eddie Jackson’s Blackened Shrimp Po’Boys
½ cup mayonnaise1½ Tbsp. dill-pickle relish1½ tsp. hot sauce½ tsp. kosher salt¼ tsp. black pepper1 lb. large peeled and deveined raw shrimp2½ tsp. Creole seasoning5 Tbsp. unsalted butter1 tsp. finely chopped fresh garlic or jarred minced garlic in oil4 (3-oz.) hoagie rolls, split2 cups shredded iceberg lettuce (from 1 head)2 plum tomatoes, thinly sliced1 ripe avocado, thinly sliced¾ cup dill-pickle slices
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: 4Active time: 25 minutesTotal time: 25 minutes
source: people.com
