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Shrimp Po' Boys with Remoulade Sauce

Kraft Memeber Recipe
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Makes: 4 sandwiches Total Time: 45 min
Category: Sandwiches Sub Category: Sandwiches

what you need
  • Vegetable oil for frying
  • 1/2 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons Creole seasoning
  • 1 cup milk
  • 2 teaspoons hot pepper sauce
  • 5 dozen fresh large shrimp, peeled and deveined
  • 4 hoagie rolls, sliced in half horizontally
  • Shredded green leaf lettuce
  • Remoulade Sauce
  • REMOULADE SAUCE
  • 1 cup mayonnaise
  • 1 green onion, minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons dill pickle relish
  • 1 tablespoon chopped capers
  • 1 tablespoon Creole mustard
  • 1/2 teaspoon anchovy paste
  • 1/4 teaspoon sugar
make it
Fill a Dutch oven or a deep fryer with vegetable oil to a 2-inch depth. Heat oil to 350°F.

In a medium bowl, combine flour, cornmeal, and Creole seasoning. In a separate bowl, combine milk and pepper sauce. Soak shrimp in milk mixture for 10 minutes. Dredge shrimp in flour mixture.

Fry shrimp, in batches, for approximately 3 minutes per batch, or until golden brown. Drain on paper towels. Serve on hoagie rolls with shredded lettuce and Remoulade Sauce.

REMOULADE SAUCE: In a small bowl combine all ingredients, stirring well. Cover and chill.
Notes
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