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Shrimp BLT Po'Boy
Recipes
Shrimp BLT Po'Boy
4 servings
40 minutes total

Ingredients

  • 1 lb jumbo pink shrimp
  • 8 slices thick-cut bacon
  • 2 lemons, for juice
  • 1 cup mayonnaise
  • 1 tablespoon hot sauce
  • 2 teaspoons seafood (or creole) seasoning, divided
  • 2 medium, ripe tomatoes
  • 4 spicy (or regular) baby dill pickles
  • 2 tablespoons unsalted butter
  • 4 Bakery soft sweet hoagie rolls
  • 4 cups lettuce shreds

Steps

    1. Thaw shrimp if needed. Preheat oven and cook bacon until crisp following package instructions.
    2. Meanwhile, juice lemons (3 tablespoons). Combine in small bowl: mayonnaise, lemon juice, hot sauce, and 1 teaspoon seafood seasoning. Slice tomatoes and pickles thinly.
    3. Peel and devein shrimp, then season with remaining 1 teaspoon seasoning (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place butter and shrimp in pan; cook shrimp 2 minutes on each side or until opaque and firm.
    4. Toast rolls. Spread 2 tablespoons mayonnaise mixture on each side of insides. Build sandwiches with pickles, lettuce, tomatoes, bacon, and shrimp. Cut sandwiches in half; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 870, Total Fat 62g, Sat Fat 13g, Trans Fat 0g, Chol 205mg, Sodium 1700mg, Total Carb 56g, Fiber 5g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 32g, Vitamin D 0%, Calc 10%, Iron 25%, Potassium 15%