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Pimento Cheese and Creole Shrimp Po-Boy

Pimento Cheese and Creole Shrimp Po-Boy


For Pimento Cheese

  • 1 1/2 cups roasted red peppers, well drained, finely chopped
  • 1 cup mayonnaise
  • 1/2 cup (6 ounces) spicy pickle relish
  • 1/2 cup green onions, chopped
  • 1 pound (4 cups) Wisconsin sharp cheddar cheese, shredded
  • 1 pound (4 cups) Wisconsin Colby cheese, shredded
  • 3 tablespoons brandy, white port or beer
  • Salt and pepper to taste
  • Hot sauce (such as Tabasco®) to taste
  • 1/4-1/2 cup (2-4 ounces) buttermilk or light flavored beer

For Sandwich

  • 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


  1. 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.
  2. For sandwich: In medium bowl, toss shrimp with garlic, Creole seasoning and bell pepper. Set aside.
  3. 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.
  4. 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.

Yield: 1 sandwich

Recipe and photo credit: Wisconsin Cheese Board

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