• Servings 2 sandwiches
  • Prep 25 min
  • Cuisine
  • Skill Level

Creole Shrimp Rolls


  • 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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