Easy Shrimp Po' Boy

We use to have a place in town Copland's that had the best shrimp Po'boys.  It has been closed for a very long time but I still miss some of their dishes.  They had a crab claw dish that was really good too but that is for another day.  These Po'boys are quick and easy because it uses prebreaded frozen shrimp. 

The sauce is what makes this sandwich so good.  

It's best if you make the sauce the day before so it can sit in the fridge overnight to really get good.

1/3 cup mayo

2 Tablespoons horseradish sauce

1 teaspoon minced garlic

1 teaspoon sweet relish.  I made it heaping.

1 Tablespoon soy sauce

1/2 teaspoon cayenne pepper

1 Tablespoon fresh squeezed lime juice

Mix it all up well.

Cover and place in the fridge until tomorrow.

Now we are ready for the sandwiches.

Cook 18 oz of the SeaPak popcorn shrimp per the instructions.

I melted a little butter.

Added a little minced garlic to the butter.

Split the rolls

Add a little of the garlic butter

Toast.  I like using my pan but you can do it in the oven too.

The bread is nice and toasty.

Add some shredded lettuce to one side.

Sprinkle the cooked shrimp with the Creole seasoning.

Pile the shrimp on top.

Drizzle the sauce on top.

Cover and cut.  Enjoy.

Easy Shrimp Po'Boy Recipe

Remoulade Sauce
1/3 cup mayo
1 Tablespoons horseradish sauce
1 teaspoon minced garlic
1 teaspoon sweet relish
1/2 teaspoon cayenne pepper
1 Tablespoon soy sauce
1 Tablespoon fresh lime juice

1 18 oz box SeaPak popcorn shrimp
1 Tablespoon Creole seasoning
4 French rolls
4 Tablespoons melted butter
1 teaspoon minced garlic
11/3 cup shredded lettuce