Creole Shrimp Rémoulade Po Boys

So D made these the other night and we watched NHL All-Stars Skill Stuff. It is adapted from a CL recipe but it wasn't a Po Boy, and I thought it should be. So remove the arugula and add some bread and there you have it.

D loved it. I didn't like the raw onions in the sauce, and next time will remove them. I liked everything else.

We had with French Fries (Ore-Ida).

Creole Shrimp Rémoulade Po Boys

POINTS® Value: 9 Servings: 2 Course: main meals

Ingredients

• 4 cup water
• 3 Tbsp ground red pepper
• 1/2 tsp kosher salt, divided
• 1 serving Bay Leaves
• 1 tsp ground thyme
• 1 tsp McCormick Mustard seeds
• 10 oz shrimp, peeled and deveined
• 1/2 Tbsp Heinz Tomato Ketchup
• 1/2 Tbsp Zatarain's Creole Mustard
• 1 TBSP Hellmann's Reduced Fat Mayonnaise
• 1/4 tsp Louisiana Hot Sauce
• 1/4 tsp Worcestershire sauce
• 1/2 tsp olive oil
• 1 Tbsp onion(s), finely chopped (will omit next time)
• 1/8 cup Dole Green Onions, thinly sliced
• 1/2 tsp white wine vinegar
• 2 Cobblestone Mill Wheat Sub rolls

Instructions

To prepare shrimp, combine water, red pepper, mustard seeds, thyme , 1/4 tsp salt and bay leaf in a large saucepan ; bring to a boil. Add shrimp; cook 2 minutes. Drain; discard bay leaf.
To prepare sauce, combine green onions, onions mayo, mustard, ketchup, vineagar, oil, Worcestshire, hot sauce and 1/4 teaspoon salt in a large bowl;.
Slice rolls open and put sauce on each roll. Divide shrimp between the 2.