These classic New Orleans sandwiches combine shrimp, chopped tomato, and a spicy mayo sauce.

Becky Mercuri
Recipe by Cooking Light July 2007


Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

4 servings (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

290 calories; calories from fat 17%; fat 5.4g; saturated fat 1.3g; mono fat 1.5g; poly fat 2.2g; protein 14.1g; carbohydrates 46.5g; fiber 3.2g; cholesterol 64mg; iron 3.5mg; sodium 799mg; calcium 91mg.