Shrimp Po’Boys with Creole Rémoulade

Willy likes Shrimp and Po'Boys - What can be better than to combine the two together.  Willy hopes you like this recipe.  Sounds Great.

Serves: 6
Prep time: 20 minutes
Grilling time: 3 to
5 minutes
Special equipment:
perforated grill pan

Rémoulade
½ cup mayonnaise
2 tablespoons Creole or Dijon
mustard
2 tablespoons sweet pickle relish
1 tablespoon prepared
horseradish
2 teaspoons minced fresh
tarragon leaves
1 teaspoon minced garlic
½ teaspoon hot sauce
½ teaspoon sweet paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 pounds large shrimp (21/30
count), peeled and deveined,
tails removed
2 tablespoons extra-virgin
olive oil
1 tablespoon Creole seasoning
6 soft French sandwich rolls,
split horizontally
4 cups chopped iceberg lettuce
18 ripe tomato slices

In a small bowl combine the rémoulade ingredients. Cover and refrigerate
until serving.
2. Prepare the grill for direct cooking over high heat (450° to 550°F) and
preheat the grill pan.
3. Toss the shrimp with the oil and then evenly coat with the Creole
seasoning. Spread the shrimp on the grill pan and grill over direct high
heat, with the lid closed as much as possible, until firm to the touch and
just turning opaque in the center, 2 to 4 minutes, turning once. Remove
from the grill and keep warm.
4. Grill the rolls, cut sides down, over direct high heat, until lightly
toasted, 30 seconds to 1 minute. Spread the rémoulade on the cut sides
of the rolls and add lettuce, tomatoes, and shrimp. Serve warm.1