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SHRIMP PO BOY with green chile sauce

MINI SHRIMP PO BOY WITH GREEN CHILE REMOULADE SAUCE

Author Vianney Rodriguez

Ingredients

  • 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

Instructions

  1. For remoulade sauce: Mix all the ingredients together in a bowl and set aside for 30 minutes.
  2. For rolls: preheat oven to 350?F. Arrange rolls on baking sheet. Bake 12 to 14 minutes, or until light golden brown.
  3. 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.

Recipe Notes

makes 12