PICKLED SHRIMP PO’ BOYS WITH AVOCADO SLAW
Makes 4
Vinegary pickled shrimp is the perfect foil for the mellow, creamy avocado slaw.
10 cups water
2 tablespoons Cajun seafood boil
1½ pounds large fresh shrimp (shell on)
1½ cups distilled white vinegar
2 tablespoons sugar
2 tablespoons kosher salt
1 teaspoon cumin seeds
1 small, sweet onion, thinly sliced
1 jalapeño, thinly sliced (seeded, if desired)
1 Fresno chiles, thinly sliced (seeded, if desired)
1 medium ripe avocado, pitted and diced
¼ cup mayonnaise
½ teaspoon lime zest
¼ cup fresh lime juice
1 teaspoon Creole seasoning
1 (8-ounce) bag tricolor coleslaw mix
¼ cup chopped fresh cilantro
4 (6- to 7-inch) pieces French bread, halved lengthwise (about 2 loaves)
Lime wedges, to serve
Garnish: fresh cilantro leaves
1. In a medium cast-iron Dutch oven, bring 10 cups water and seafood boil to a boil over medium-high heat. Add shrimp; cook until firm and slightly curled, 5 to 7 minutes. Drain well and let cool completely in refrigerator. Peel and devein shrimp.
In a large bowl, combine vinegar, sugar, salt, and cumin seeds,
