Cajun and Creole Recipes
Pimento Cheese and Creole Shrimp Po-Boy
Yield: 1 sandwich
Ingredients
Pimento Cheese
- 1 1/2 cups roasted red peppers, well drained, finely chopped
- 1 cup mayonnaise
- 1/2 cup (6 ounces) spicy pickle relish
- 1/2 cup green onions, chopped
- 1 pound (4 cups) Wisconsin sharp Cheddar cheese, shredded
- 1 pound (4 cups) Wisconsin Colby cheese, shredded
- 3 tablespoons brandy, white port or beer
- Salt and pepper to taste
- Hot sauce (such as Tabasco®) to taste
- 1/4-1/2 cup (2-4 ounces) buttermilk or light flavored beer
Sandwich
- 1/3 pound uncooked shrimp, shelled and deveined
- 1 teaspoon garlic, minced
- 1 teaspoon Creole seasoning
- 1 tablespoon red bell pepper, diced
- 1/2 tablespoon vegetable oil
- 1/2 tablespoon lemon juice
- Flat leaf parsley to taste, chopped
- 1 (6 inch) Po-boy bread or baton/French bread
- Shredded lettuce, sliced tomato and sliced pickles for garnish
- 2 to 3 tablespoons (2 ounces) pimento cheese
Instructions
Pimento Cheese
- In a medium bowl, combine peppers, mayonnaise, relish and green onions; mix well. Add cheeses and brandy. Season to taste with salt, pepper and hot sauce. Slowly add buttermilk or beer to achieve desired consistency.
Sandwich
- In a medium bowl, toss shrimp with garlic, Creole seasoning and bell pepper. Set aside.
- Add oil to large sauté pan; add shrimp and sauté over medium high heat until shrimp are just firm and pink. Add lemon juice and parsley; cover to keep warm.
- Split bread lengthwise, but do not cut all the way through. Layer lettuce, tomato and pickles on bottom cut. Place shrimp on top and spoon pimento cheese over; close sandwich and serve immediately.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin