Shrimp Po' Boys
Creole Potato Chips and Dill Pickle Spears
Ingredients
- 1 (18-oz) pkg frozen popcorn shrimp
- 1 cup mayonnaise
- 2 green onions, minced
- 2 Tbsp chopped fresh parsley
- 1 Tbsp Dijon mustard
- 1 tsp Creole seasoning
- 1 clove garlic, minced
- 6 sub rolls, halved and toasted
- 2 Roma tomatoes, thinly sliced
- ½ head iceberg lettuce, shredded
Instructions
- Bake shrimp according to package directions.
- Stir together mayonnaise, onions, parsley, mustard, Creole seasoning, and garlic. Spread mixture over cut sides of rolls; top with tomatoes, shrimp, and lettuce.
Side Dish Ingredients
- 1 (8.5-oz) pkg kettle-cooked potato chips
- 1 Tbsp Creole seasoning
- 1 (24-oz) jar dill pickle spears
Side Dish Instructions
- Preheat oven to 250°F. Spread chips in a single layer on a rimmed baking sheet. Bake 10 minutes or until hot and shiny.
- Sprinkle with Creole seasoning; toss. Serve with sandwiches and pickle spears.
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