Recipe Book

What you’ll need

4 Crusty Long Sandwich Rolls

1 Lb, Shelled and Deveined Jumbo Shrimp

2 Tomatoes cut into slices

4 Large Lettuce Leaves

Creole Spice Paste

2 Garlic Cloves

½ White Onion, cut into 4 pieces

1 Jalapeno, halved and seeds removed

1 Tbsp Flat-Leaf Parsley

1 Tsp Thyme Leaves

½ Medium Green Pepper, seeded and cut into 4 pieces

1 ½ Tsp Kosher Salt

½ Tsp Pepper

½ Tsp Cayenne pepper

2 Tbsp Vegetable Oil

Add ingredients to the bowl, use long pulses until

well blended. Put in a serving bowl and set aside.

Creole Mayonnaise

1/2 Cup Mayonnaise

2 Celery Rib, cut into 6 pieces

4 Sour Gherkins

1 1/2 Tbsp of Above Creole Spice Paste

Using the same bowl, no need to wash, add all

Creole mayonnaise ingredients and pulse until

combined (2 to 3 short pulses)

Making the Po’Boy

Light the grill; toss the shrimp in ¼ cup of

Creole Spice Paste, let stand for 10 minutes.

Grill the shrimp until pink and charred in some

spots, about 2 minutes. Slice the rolls lengthways;

add lettuce, tomatoes, about 5 shrimp and top

with Creole Mayonnaise. Enjoy.

*Spice paste can be refrigerated up to 3 days.

Use it as a rub for steak, chicken and pork.

Creole Shrimp Po’ Boy