Shrimp Rémoulade Po'boys

Photo: Randy Mayor; Styling: Jan Gautro
These classic New Orleans sandwiches combine shrimp, chopped tomato, and a spicy mayo sauce.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 290
Caloriesfromfat 17 %
Fat 5.4 g
Satfat 1.3 g
Monofat 1.5 g
Polyfat 2.2 g
Protein 14.1 g
Carbohydrate 46.5 g
Fiber 3.2 g
Cholesterol 64 mg
Iron 3.5 mg
Sodium 799 mg
Calcium 91 mg

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

Preparation

To prepare sauce, combine first 11 ingredients in a medium bowl. Chill.

Prepare grill.

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.

Preheat oven to 350°.

Hollow out bread halves, leaving a 1-inch-thick shell. Place bread on a baking sheet; bake at 350° 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.

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

Note:

Becky Mercuri,

July 2007