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Pickled Green Tomato and Shrimp Remoulade Po Boy

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Pickled Green Tomato and Shrimp Remoulade Po Boy

Near the end of summer I made a fried green tomato and shrimp remoulade po boy that I enjoyed immensely. While I was eating it, thinking about the fried green tomatoes reminded me of pickled green tomatoes and I figured that a pickled green tomato shrimp po boy with remoulade sauce would also be an amazing flavour combination. The idea of this new sandwich was the perfect excuse to make some pickled green tomatoes right away and then to make another po boy when they were ready! The only problem was that the green tomatoes needed several months to pickle so I would have to wait. Several months later I was still anticipating the pickled green tomato and shrimp po boy with remoulade sauce and I could finally try it. The wait was well worth it as the crisp, tart and sour pickled green tomatoes went perfectly with the spicy succulent shrimp and luscious remoulade sauce ! Now I have a bunch of pickled green tomatoes to enjoy! I will have a hard time trying to not just make this sandwich over and over again and to try something new.

Pickled Green Tomato and Shrimp Remoulade Po Boy

Pickled Green Tomato and Shrimp Remoulade Po Boy

Prep Time:10 minutes Cook Time:10 minutes Total Time:20 minutes Servings: 4
ingredients
directions
  1. Toss the shrimp in the oil and creole seasoning to coat.
  2. Skewer and grill the shrimp until cooked, about 2-3 minutes per side.
  3. Assemble sandwich and enjoy.
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Fried Green Tomato and Shrimp Remoulade Po Boy
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Reader Interactions

Comments

  4. Verve.IS.served says

    November 27, 2010 at 5:27 am

    I love that a remoulade sauce and pickled green onions are two very versatile ingredients, adding either one of these brings some tang to a mundane sandwich. And I think that "tang" is going to be a knockout with the shrimp.I also appreciate the fact that this is going to be tasty, but it's also quite for you.

    –Priyanka

    Healthy Eating 101

    Reply

  19. Anonymous says

    November 29, 2010 at 2:07 am

    My Mother would can green tomatoes cut on the thick side. This was so through the winter she could fry them. Maybe your pickled tomatoes
    could be fried as well.

    Reply

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