Shrimp Po'Boys

LINDA BAILEY

By
@miffed13

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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Rating:

Comments:

Serves:

2

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 box
gorton's® crunchy butterfly shrimp
1/2 c
shredded colby-jack cheese
1 c
shredded iceberg lettuce
1 large
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables, Sandwiches, Seafood
Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy