Pick­led Shrimp Po’ Boys

Midwest Living - - Key Ingredient -

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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