1/4-1/2 cup (2-4 ounces) buttermilk or light flavored beer
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
2-3 tablespoons (2 ounces) pimento cheese
For pimento cheese: In medium bowl, combine peppers, mayo, 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.
For sandwich: In 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.