Shrimp Po' Boys
Prep Time:
10 mins
Total Time:
30 mins
Servings:
4 sandwiches
Ingredients
-
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
-
1 recipe Remoulade Sauce (Recipe follows.)
Remoulade Sauce
-
1 cup mayonnaise
-
1 green onion, minced
-
1/4 cup chopped fresh parsley
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2 tablespoons dill pickle relish
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1 tablespoon chopped capers
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1 tablespoon Creole mustard
-
1/2 teaspoon anchovy paste
-
1/4 teaspoon sugar
Directions
1
Fill a Dutch oven or a deep fryer with vegetable oil to a 2-inch depth. Heat oil to 350 degrees F.
2
In a medium bowl, combine flour, cornmeal, and Creole seasoning.
3
In a separate bowl, combine milk and pepper sauce. Soak shrimp in milk mixture for 10 minutes. Dredge shrimp in flour mixture.
4
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 refrigerate.
Recommended Recipe:
Creole Vegetable Jambalaya
For traditional jambalaya, shrimp and sausage are stirred into the vegetables and rice, not served on the side. Carrots, cauliflower, and squash are a delicious addition to this Cajun recipe.
See RecipeMore Great Recipe Ideas from Taste of the South
- Easy Cheesy Strudel
- The Edgewood Bakery's Carrot Cake
- Shrimp and Grits
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