Shrimp Rémoulade Po'Boys Recipe

Name: Shrimp Rémoulade Po'Boys
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup reduced-fat mayonnaise; 2 tablespoons finely chopped onion; 2 tablespoons finely chopped celery; 2 tablespoons finely chopped green bell pepper; 1 tablespoon prepared horseradish; 2 tablespoons ketchup; 1 teaspoon minced fresh basil; 2 teaspoons lemon juice; 2 teaspoons Worcestershire sauce; 1/8 teaspoon freshly ground black pepper; 1 small garlic clove, minced; Remaining ingredients:; 24 large shrimp, peeled and deveined; Cooking spray; 4 (3-ounce) French bread loaves, sliced horizontally; 1 cup chopped iceberg lettuce; 1 cup chopped tomato

Servings: persons

1/3 cup reduced-fat mayonnaise
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped green bell pepper
1 tablespoon prepared horseradish
2 tablespoons ketchup
1 teaspoon minced fresh basil
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1/8 teaspoon freshly ground black pepper
1 small garlic clove, minced
Remaining ingredients:
24 large shrimp, peeled and deveined
Cooking spray
4 (3-ounce) French bread loaves, sliced horizontally
1 cup chopped iceberg lettuce
1 cup chopped tomato

1
To prepare sauce, combine first 11 ingredients in a medium bowl. Chill.
2
Prepare grill.
3
Thread shrimp onto 4 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
4
Preheat oven to 350u00b0.
5
Hollow out bread halves, leaving a 1-inch-thick shell. Place bread on a baking sheet; bake at 350u00b0 for 5 minutes. Place 1/4 cup lettuce, 1/4 cup tomato, and 6 shrimp in bottom half of each loaf. Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.
6
Wine note: This sandwich needs a seafood-friendly summer white with enough body and bite to cut through the spicy mayo. Willamette Valley Vineyards Pinot Gris 2006 ($15) offers crisp pear and apple flavors, honeysuckle aromas, and a lush body, making it a favorite with shellfish. - Jeffery Lindenmuth

782

kcal

Calories

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/3 cup reduced-fat mayonnaise, 2 tablespoons finely chopped onion, 2 tablespoons finely chopped celery, 2 tablespoons finely chopped green bell pepper, and more.

Yes, Shrimp Rémoulade Po'Boys falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Rémoulade Po'Boys

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