Shrimp Po’ Boy

Prep time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes Servings: 4

Ingredients:

For the Shrimp:

• 1 pound large shrimp, peeled and deveined

• 2 cups all-purpose flour

• 1/4 cup cornmeal

• 2 tablespoons Creole seasoning

• 4 eggs, beaten

• Salt to taste

• Oil for frying

For the Remoulade Sauce:

• 2/3 cup mayonnaise

• 2 tablespoons prepared horseradish

• 1 tablespoon Worcestershire sauce

• 1 tablespoon chopped capers

• 1 1/2 tablespoons hot sauce

• Salt and pepper to taste

For the Sandwich:

• 4 French bread rolls, split

• Lettuce leaves

• Sliced tomatoes

• Sliced pickles

Instructions:

1. Make the Remoulade Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, capers, hot sauce, garlic, salt, and pepper. Adjust seasoning to taste.

2. Prepare the Shrimp: In a shallow bowl, combine flour, cornmeal, Creole seasoning, and salt. Divide the flour between two dishes for double dipping. Add 1/3 cup of the flour mixture to the beaten eggs. Dip the shrimp into the flour mixture, beaten eggs mixture, and then dredge in the flour mixture again.

3. Fry the Shrimp: Heat oil in a deep-fryer or large saucepan to 375°F (190°C). Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.

4. Assemble the Sandwiches: Spread a generous amount of Remoulade Sauce on the cut sides of the French bread rolls. Layer lettuce, tomatoes, pickles, and fried shrimp.

5. Serve: Close the sandwiches and serve immediately with your favorite sides.