Shrimp Po'Boys



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.


☆☆☆☆☆ 0 votes

20 Min
45 Min


  • 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

  • 1/2 c
  • 2 Tbsp
    dill pickle relish
  • 1/2 tsp
  • 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.

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