Remoulade sauce for Shrimp po boy sandwiches

I made shrimp po-boy sandwiches the other day and, I have to say, this sauce put them right over the top! I took several online recipes and tweaked them to create this remoulade sauce. It would go well with many kinds of seafood including breaded shrimp, clams, crab cakes and it was sooooo yummy on the shrimp po-boy (that I completely forgot to take a photo of...)


Remoulade sauce

1 cup mayonnaise

juice of ½ lemon (I used ReaLemon)

2 Tbsp. pickle relish (I used sweet but you can use dill - your choice)

1-2 tsp. dijon mustard

1-2 tsp. worcestershire sauce

1 tsp. garlic powder

½ tsp. paprika (sweet, not smoked)

I would have added a smidge of horseradish but I didn't have any

Mix all ingredients together then taste - add a bit more mayo if you like.  Refrigerate until you are ready to serve.  

To make the shrimp po-boys I air fried popcorn breaded shrimp in the air fryer for about 10 minutes at 400 degrees (I think).  I just eye ball it and when it looks crispy and nice, I am done.  Do be sure to shake it around once or twice during the cooking time to get it evenly crisped up.  We lightly toasted buttered hoagie buns.  Served with lettuce and tomato slices.  Also served cole slaw, tater tots, and air fried breaded okra.  (Used frozen breaded okra and did the same - about 8-10 minutes at 400 degrees I think - until it tasted right.  This stuff never did brown up, but it did crisp up and was quite good.)