Shrimp Po’boys With Remoulade April 24, 2014


1 pound popcorn shrimp, deep fried
4 Hoagie rolls, split and toasted
1/4 cup purple cabbage, sliced very thinly
1/3 red onion, sliced very thinly
1 1/4 cups mayonnaise
1/4 cup mustard (Creole or stone ground)
1 Tablespoon paprika
2 teaspoons Cajun seasoning
2 teaspoons prepared horseradish
1 kosher dill pickle spear, minced
1 teaspoon hot sauce
1 clove garlic, minced
Kosher salt and black pepper to taste.


Mix mayonnaise, mustard, paprika, Cajun seasoning, horseradish, pickle, hot sauce and garlic in the bowl of a food processor. Process about 30 seconds. Season to taste with salt and pepper. Allow flavors to marry for a few hours in the refrigerator.
To assemble, place 1/4 cup Remoulade in the Hoagie rolls. Top with 1/4 of the shrimp, and top with shredded cabbage and onion.


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