Shrimp Po'boy With Remoulade Sauce

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs unpeeled large raw shrimp
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup milk
• 1 large egg
• 1 -2 cup peanut oil
• 1/3 cup butter
• 1 teaspoon minced garlic
• 4 french bread rolls, split
• 1 cup shredded lettuce
• 1 cup mayonnaise
• 3 green onions, sliced
• 2 tablespoons creole mustard
• 1 tablespoon chopped fresh parsley
• 1 teaspoon minced garlic
• 1 teaspoon prepared horseradish

Recipe

• 1 for the remoulade sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. cover and chill until ready to serve.
• 2 peel shrimp, and devein, if desired.
• 3 combine flour, salt, and pepper. stir together milk and egg until smooth. toss shrimp in milk mixture; dredge in flour mixture.
• 4 pour oil to a depth of 2 inches in a dutch oven; heat to 375°. fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
• 5 melt butter; add garlic. spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
• 6 bake at 450° for 8 minutes. spread cut sides of rolls evenly with remoulade sauce. place shrimp and lettuce on bottom halves of rolls; cover with roll tops.