SHRIMP PO'BOYS

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Shrimp Po'Boys image

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.

Provided by LINDA BAILEY

Categories     Sandwiches

Time 1h5m

Number Of Ingredients 13

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

Steps:

  • 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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