A twist on a classic mini shrimp po boy with green chile remoulade sauce with fried shrimp, lettuce, tomato tucked into a warm roll.
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My mini shrimp po boy with green chile remoulade sauce are delicious. Plump shrimp over shredded lettuce and tomatoes tucked inside a warm roll, slathered with green chile remoulade sauce are a tasty dinner idea or even better for entertaining.
Today I want to share how easy it is to make my mini shrimp po boy with Rhodes Bake-N-Serv® Warm & Serve Soft White Rolls.
This recipe is a twist on the classic shrimp po boy I had in New Orleans when I went on a fun sister trip. We spent a few lovely days in New Orleans, sipping cocktails, enjoying great food and listening to amazing music.
One bite and I knew I had to recreate a shrimp po boy once I was home.
Today I am giving this recipe a twist by adding green chile to the homemade remoulade sauce. Oven baked shrimp for easier clean-up and a tray of warm Rhodes Bake-N-Serv® Warm & Serve Soft White Rolls and we are set to enjoy mini shrimp po boys at home.
INGREDIENTS NEEDED TO MINI SHRIMP PO BOY
fried shrimp or crispy broiled shrimp – I made crispy broiled shrimp for this recipe; you can totally use your own favorite fried shrimp recipe.
lettuce – finely shredded iceberg lettuce works best to make a po boy.
tomatoes – sliced
Rhodes Bake-N-Serv® Warm & Serve Soft White – I picked up Rhodes Bake-N-Serv® Warm & Serve Soft White at my local HEB, check out the product locator here for an HEB near you.
remoulade sauce: mayonnaise, Dijon mustard, lemon juice, Louisiana-style hot sauce, whole-grain mustard, garlic, green chiles, Worcestershire sauce, paprika, salt and cayenne pepper.
Prepare the remoulade sauce in advance for flavors to develop. Store covered in fridge until ready to assemble. Leftovers will last up to one month refrigerated.
- 1 pound crispy broiled shrimp or fried shrimp
- 1/2 head iceberg lettuce shredded
- 2 to 3 tomatoes sliced
- 1 – bag 12 count Rhodes Bake-N-Serv® Warm & Serve Soft White
- For Remoulade sauce
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Louisiana-style hot sauce
- 2 teaspoons whole-grain mustard
- 2 cloves garlic minced
- 2 teaspoons green chiles roughly chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
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For remoulade sauce: Mix all the ingredients together in a bowl and set aside for 30 minutes.
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For rolls: preheat oven to 350?F. Arrange rolls on baking sheet. Bake 12 to 14 minutes, or until light golden brown.
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To assemble: slice roll almost all the way through, spread remoulade sauce on both sides. Add shredded lettuce on bottom, arrange shrimp, top with sliced tomatoes.
makes 12
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