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shrimp po'boys

miffed13 avatar
Recipe by
LINDA BAILEY
@miffed13
STERLING HEIGHTS, MI

This is from Cat Yates. In the South, Remoulade is a base of mayonnaise and pickles. It can be altered to be as spicy as you would like. This recipe is on the low end of the spectrum. I usually prefer to add a little more to give my sandwiches a kick.

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yield 2 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For shrimp po'boys

  • 1 box
    gorton's® crunchy butterfly shrimp
  • 1/2 c
    shredded colby-jack cheese
  • 1 c
    shredded iceberg lettuce
  • 1 lg
    tomato, halved and sliced thin
  • 2
    subway rolls, sliced lengthwise to create a pocket
  • remoulade sauce
  • REMOULADE SAUCE
  • 1/2 c
    mayonnaise
  • 2 Tbsp
    dill pickle relish
  • 1/2 tsp
    paprika
  • 1 tsp
    pickle juice
  • 1/8 tsp
    tobasco sauce
  • 1 clove
    garlic, minced

How To Make shrimp po'boys

  • 1
    Bake shrimp according to directions. After baking, using kitchen shears, clip tails off of shrimp.
  • 2
    Make Remoulade Sauce by combining all ingredients in a small bowl. Assemble sandwiches. Sprinkle cheese inside bread. Line inside with tomato slices. Add shrimp. Top with lettuce and Remoulade Sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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