Ingredients for Shrimp Remoulade Po Boys
- Reduced Fat Mayonnaise
- Onions
- 1/4 cup chopped celery
- Green Bell Peppers
- Prepared Horseradish
- Ketchup
- Fresh Basil
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- Fresh Ground Black Pepper
- Garlic Clove
- 1 pound peeled and deveined shrimp
- Cooking Spray
- French Bread
- Iceberg Lettuce
- Tomatoes
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How to Make Shrimp Remoulade Po Boys
- **Make the Remoulade Sauce:** In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup chopped celery, 2 tablespoons chopped green onions, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh parsley, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Creole seasoning, 1/4 teaspoon cayenne pepper (optional), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Cover the remoulade sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
- **Prepare the Shrimp:** Thread 1 pound of peeled and deveined shrimp onto 4 skewers.
- **Grill the Shrimp:** Preheat your grill to medium-high heat. Lightly oil the grill grates. Place the shrimp skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
- **Prepare the Bread:** Preheat oven to 350°F (175°C). Cut four po' boy rolls in half lengthwise. Gently hollow out the bread, leaving about a 1-inch thick shell.
- **Bake the Bread (Optional):** Place the hollowed-out bread halves on a baking sheet and bake for 5 minutes to lightly toast the bread.
- **Assemble the Po' Boys:** Place 1/4 cup shredded lettuce, 1/4 cup sliced tomato, and approximately 6 grilled shrimp in the bottom half of each bread roll.
- Top each sandwich with 1/4 cup of the chilled remoulade sauce.
- Cover with the top halves of the rolls and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
27g
Fat
6g
Carbs
14g
