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The Food Network host and former NFL player serves up a sandwich made for tailgating

By People Staff
January 20, 2019 09:00 AM
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People: SuperBowl
Credit: Caitlin Bensel

The Food Network host and former NFL player serves up a sandwich made for tailgating

Eddie Jackson’s Blackened Shrimp Po’Boys

½ cup mayonnaise
1½ Tbsp. dill-pickle relish
1½ tsp. hot sauce
½ tsp. kosher salt
¼ tsp. black pepper
1 lb. large peeled and deveined raw shrimp
2½ tsp. Creole seasoning
5 Tbsp. unsalted butter
1 tsp. finely chopped fresh garlic or jarred minced garlic in oil
4 (3-oz.) hoagie rolls, split
2 cups shredded iceberg lettuce (from 1 head)
2 plum tomatoes, thinly sliced
1 ripe avocado, thinly sliced
¾ cup dill-pickle slices

1. Preheat oven to 350°. Stir together mayonnaise, relish, hot sauce, salt and pepper in a small bowl; set aside.

2. Toss together shrimp and Creole seasoning in a medium bowl. Melt butter in a large cast-iron skillet over medium high. Add shrimp, and cook 1 minute. Add garlic, and cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes.

3. Arrange rolls on a baking sheet, and bake in preheated oven until toasted, about 5 minutes. Spread mayonnaise mixture on cut sides of each roll. Fill evenly with shrimp, lettuce, tomato slices, avocado slices and pickle slices.

Serves: 4
Active time: 25 minutes
Total time: 25 minutes