SHRIMP PO'BOY WITH REMOULADE SAUCE

Shrimp Po'boy With Remoulade Sauce image

Try this authentic shrimp po'boy with remoulade sauce to get a taste of New Orleans famous cajun cuisine.

Provided by Michelle Figueroa

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

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

Steps:

For the Remoulade Sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. Cover and chill until ready to serve.
Peel shrimp, and devein, if desired.
Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.
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.
Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
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.

Nutrition Facts : Calories 1363.5, Fat 96.8, SaturatedFat 23.5, Cholesterol 392.7, Sodium 2565.9, Carbohydrate 79.8, Fiber 3.2, Sugar 5.5, Protein 44.6