Midwest Living

Pickled Shrimp Po’ Boys


In a 4- to 5-quart pot, bring 1 quart water to a boil. Add 1 pound medium shrimp in shells; cook until pink, about 2 minutes. Drain; transfer to a bowl of ice water to cool. Peel and devein shrimp. In a zip-top plastic bag, combine shrimp, 1 cup sliced

red onion, 1 cup sliced

mini bell peppers and 4 sprigs fresh dill weed.

In a bowl, whisk 1/2 cup each

canola oil, lemon juice and

vinegar; 2 teaspoons each kosher salt and sugar; and 1 teaspoon black pepper. Pour over shrimp. Seal; refrigerat­e 4 to 8 hours, turning bag once or twice. Open 4 hoagie buns; place cut sides up on a baking sheet. Broil 4 inches from heat until golden, 30 to 60 seconds. Using 1/2 cup mayonnaise, spread bottoms of each bun. Line buns with 2 cups mixed spring salad greens. Drain pickled shrimp and vegetables, discarding liquid; arrange in buns. Serve immediatel­y.

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