This recipe knocked our swim fins off. The shrimp soak in a lemony marinade with onion and peppers -- a light and tangy twist on the classic fried seafood sandwich.

Source: Midwest Living

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Credit: Jay Wilde

Recipe Summary test

hands-on:
20 mins
total:
4 hrs 20 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. In a 4- to 5-quart pot, bring 1 quart water to a boil. Add shrimp; cook until pink, about 2 minutes. Drain; transfer to a bowl of ice water to cool. Peel and devein shrimp. In a zip-top plastic bag, combine shrimp, onion, 1 cup sliced mini bell peppers and dill weed.

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  • In a bowl, whisk together canola oil, lemon juice, vinegar, salt, sugar and black pepper. Pour over shrimp. Seal; refrigerate 4 to 8 hours, turning bag once or twice.

  • Open hoagie buns; place cut sides up on a baking sheet. Broil 4 inches from heat until golden, 30 to 60 seconds. Spread mayonnaise on bottom halves of each bun. Line buns with salad greens. Drain pickled shrimp and vegetables, discarding liquid; arrange in buns. Serve immediately.

Nutrition Facts

506 calories; fat 32g; cholesterol 170mg; saturated fat 4g; carbohydrates 29g; mono fat 11g; poly fat 16g; insoluble fiber 2g; sugars 7g; protein 25g; vitamin a 1564.5IU; vitamin c 56.8mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.3mg; vitamin b6 0.2mg; folate 87.3mcg; vitamin b12 0.1mcg; sodium 697mg; potassium 528mg; calcium 151.1mg; iron 2.5mg.
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