Shrimp Po’boys with Remoulade Sauce
Very quick. Very easy. Heartily endorsed by DH. 1 pound large shrimp, peeled and deveined 1 1/4 cups all-purpose flour 1/2 tsp Creole seasoning (I used Tony Chachere's brand) 1/2 cup milk 1 large egg Oil 1/3 cup butter, melted 1 tsp fresh garlic, minced 4 French bread rolls, split (any type of crusty, sturdy hoagie will do) Remoulade Sauce (recipe below) Lettuce, shredded (I used Romaine) Remoulade Sauce 1 cup mayonnaise 2 green onions (tops only), sliced 2 TBSP Creole mustard (if you are unable to find mustard marked Creole, you can use any spicy brown mustard) 1 tbsp fresh parsley 1 tsp fresh garlic, minced 1 tsp prepared horseradish Prepare remoulade sauce first by mixing all ingredients together. Cover and chill until ready to serve. This will give time for the flavors to begin to meld. Preheat oven to 450. Pour oil in large skillet, to a depth of approximately 2 inches. Heat oil to 375. Combine flour and seasoning in small bowl. In separate bowl, stir egg and milk together. Put shrimp in milk mixture and then dredge in flour. Set aside. Combine melted butter and garlic. Spread on cut sides of rolls. Place rolls on baking sheet. Bake in preheated oven for 6-8 minutes. While rolls are baking, fry shrimp, in batches, 1 to 2 minutes or until golden. Take care to not leave the shrimp in too long. They will cook very quickly. Once shrimp cooks, place them on a paper towel covered plate to drain. Spread baked rolls evenly with remoulade sauce. Add lettuce and shrimp, divided evenly. Serve sandwich with chips, if desired.