Shrimp Po’Boy with Remoulade

Shrimp Po’Boy with Remoulade
Pretzel Crisps
Pretzel Crisps

Pretzel Crisps

Add one or two slices of tomato to each Pretzel Crisp. Top with a dollop of remoulade. Place a shrimp on top, another small dollop of remoulade and garnish with chopped chives.

For more Pretzel Pairings, click here! 

12
Servings
18
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 cup plain Greek yogurt
  • 2 tablespoons sweet relish
  • 2 tablespoons stoneground mustard
  • 1 teaspoon capers
  • ½ teaspooncayenne pepper
  • salt & pepper to taste
  • 1 teaspoon olive oil
  • 6 cherry tomatoes, sliced
  • 1-2 chives, chopped
  • salt & pepper to taste
  • 12 medium-size shrimp (buy already peeled, deveined & cooked)
  • 12 Honey Mustard & Onion Pretzel Crisps

Directions

Purée yogurt, relish, mustard, capers & cayenne pepper in a food processor. Add salt & pepper to taste. Sauté shrimp in olive oil just to warm up (about 15 seconds each side).

 

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
1g
1%
Protein
2g
4%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
24mg
2%
Choline, total
3mg
1%
Folate, total
5µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
27mg
4%
Selenium, Se
2µg
4%
Sodium, Na
41mg
3%
Water
18g
1%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.