Creole Shrimp Rolls
Ingredients
1/2 lb jumbo shrimp, peeled and deveined | ||
3 tbs extra virgin olive oil, divided | ||
1 tbs fresh lemon juice | ||
1 tbs creole seasoning | ||
1 hot pepper, seeded and minced | ||
2 ears fresh corn, grilled | ||
1 tbs butter | ||
6 new potatoes, diced | ||
1 stalk celery, diced | ||
1/4 cup dill pickles, diced | ||
1 tbs fresh dill, minced | ||
kosher salt and black pepper to taste | ||
2 leaves romaine lettuce | ||
1/4 cup halved cherry tomatoes | ||
2 hoagie or ciabatta rolls, split and toasted |
- Whisk the oil, lemon juice, creole seasoning, hot pepper and a pinch of salt, a little pepper, and combine well.
- Add the shrimp to the mixture and let marinate for 10-15 minutes.
- Brush the corn with the butter, season with a little salt and grill over hot coals until corn is charred on all sides.
- With a sharp knife remove the corn kernels from the husks.
- Add the shrimp to the grill and cook until cooked through, turning once.
- Arrange the shrimp on the rolls, and top with the corn and tomatoes.
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