Shrimp Rémoulade Po'boys

These are a New Orleans classic.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• Rémoulade sauce:
• 1/3  cup  reduced-fat mayonnaise
• 2  tablespoons  finely chopped onion
• 2  tablespoons  finely chopped celery
• 2  tablespoons  finely chopped green bell pepper
• 1  tablespoon  prepared horseradish
• 2  tablespoons  ketchup
• 1  teaspoon  minced fresh basil
• 2  teaspoons  lemon juice
• 2  teaspoons  Worcestershire sauce
• 1/8  teaspoon  freshly ground black pepper
• 1  small garlic clove, minced
• 
  Remaining ingredients:
• 24  large shrimp, peeled and deveined
• Cooking spray
• 4  (3-ounce) French bread loaves, sliced horizontally
• 1  cup  chopped iceberg lettuce
• 1  cup  chopped tomato

Preparation

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

Nutritional Information

Calories:

290 (17% from fat)

Fat:

5.4g (sat 1.3g,mono 1.5g,poly 2.2g)

Protein:

14.1g

Carbohydrate:

46.5g

Fiber:

3.2g

Cholesterol:

64mg

Iron:

3.5mg

Sodium:

799mg

Calcium:

91mg