Ingredients
1
tablespoon whole-grain Dijon or Creole mustard
1/3
cup reduced-fat mayonnaise
1
teaspoon onion powder
1
teaspoon garlic powder
1
teaspoon salt-free Cajun seasoning
1/2
teaspoon Worcestershire sauce
1/2
lb uncooked deveined peeled (tail shells removed) medium shrimp
2
teaspoons salt-free Cajun seasoning
2
teaspoons olive oil
4
small French rolls or small hoagie buns, split
4
leaves romaine lettuce
3
plum (Roma) tomatoes, sliced
4
dill pickle spears or planks, if desired
Preparation
In medium bowl, mix Remoulade ingredients until well blended. Set aside.
Set oven control to broil. In medium bowl, toss Shrimp and Marinade ingredients. Place shrimp on ungreased broiler pan. Broil with tops 4 to 6 inches from heat 4 minutes. Set aside to cool slightly.
To assemble Po Boys, divide and spread remoulade over cut surfaces of rolls. Layer lettuce, tomato slices, pickles and shrimp in each roll.
