Skillet Shrimp Po' Boys
Crispy Potato Chips and Pickles
Ingredients
- 1½ lb peeled and deveined, medium-size raw shrimp
- 1 Tbsp plus ½ tsp Creole seasoning, divided
- 1 Tbsp olive oil
- ½ cup mayonnaise
- 2 Tbsp stone-ground mustard
- 1 green onion, minced
- 6 hoagie rolls, split and toasted
- 2 tomatoes, thinly sliced
- 1 (8-oz) pkg shredded iceberg lettuce
Instructions
- Toss shrimp with 1 Tbsp Creole seasoning. Cook in hot oil in a large skillet over medium heat 2 to 3 minutes or until shrimp turn pink.
- Stir together mayonnaise, mustard, green onion, and ½ tsp Creole seasoning. Spread over cut sides of rolls; top with tomatoes, shrimp, and lettuce.
Side Dish Ingredients
- 1 (9-oz) pkg kettle-cooked potato chips
- 1 (24-oz) jar dill pickle spears
Side Dish Instructions
- Serve chips and pickles with sandwiches.
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