Shrimp Po' Boys
From: Taste of the South
Servings: 4 sandwiches
Prep: 10 mins
Total: 30 mins
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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
2 tablespoons dill pickle relish
1 tablespoon chopped capers
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.
In a small bowl, combine all ingredients, stirring well. Cover and refrigerate.
More Great Recipe Ideas from Taste of the South
- Easy Cheesy Strudel
- The Edgewood Bakery's Carrot Cake
- Shrimp and Grits
- Coconut Cream Pie
- The Dumpling Diva's Chicken and Dumplings
