Shrimp Po' Boys with Remoulade Sauce
Makes:
4 sandwiches
Total Time:
45 min
Submitted by:
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
