Shrimp Po’Boy with Remoulade Serves unknown
12 Honey Mustard & Onion Pretzel Crisps® ,
12 Medium-Size Shrimp (Buy Already Peeled, Deveined & Cooked) ,
1 Cup Plain Greek Yogurt ,
2 Tbsp Sweet Relish ,
2 Tbsp Stoneground Mustard ,
1 Tsp Capers ,
½ Tsp Cayenne Pepper ,
Salt & Pepper to Taste ,
1 Tsp Olive Oil ,
6 Cherry Tomatoes, Sliced ,
1-2 Chives, Chopped ,
Salt & Pepper to Taste
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).
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.