Stan's Place Shrimp Po Boy

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 1

Remoulade sauce

• 4 ounces mayonnaise
• 1 tablespoon horseradish
• 1 tablespoon pickled relish
• ½ teaspoon salt
• ½ teaspoon white pepper
• ½ teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons lemon juice

shrimp

• 6 -8 medium shrimp , per sandwich
• oil (for frying, enough to cover shrimp)
• ½ cup all-purpose flour
• 1 egg
• ½ cup milk
• salt
• pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons paprika

Directions:

1. Take the ingredients for the Remoulade Sauce: Mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika,lemon juice.
2. Combine all ingredients in a large bowl and whisk until combined. Refrigerate.
3. Clean and devein 6-8 medium shrimp. Prepare 3 bowls. Add salt, pepper, and all other spices to the flour. Divide the flour between the first two bowls. Combine and beat the egg and milk in the third bowl. Arrange the bowls so you have flour, egg wash, and flour.
4. Heat the oil until a drop of flour placed in the pan dances around. Working left to right and starting with the left hand, coat the shrimp with flour from the first bowl and place into the egg wash. Using the right hand, remove the shrimp from the egg wash and place in the last bowl of flour. Coat evenly and carefully place into oil. Cook until browned on both sides.
5. Serve with remoulade sauce on Ciabatta bread "dressed" with lettuce and tomato.

Reviews

[houndin'recipes]

This was amazing!!!! The sauce was a little salty so I won't be adding any salt next time! Made onion rings with extra shrimp breading! YUMMMY!

[The Normans]

Mmmmmm, cooked as directed. Definitely not to be cooked once a week unless you want a slow death by Southern Food. Thanks for introducing us to Po' Boys. Made after searching for a recipe when reading a novel based in New Orleans after Hurricane Katrina. Off to act slovenly on the sofa to snooze this meal off the hips.

[Tammy & Scott Saunders]

Well worth the work! We have made this twice now and this time there was a small change- We were short on all purpose flour, so the first dunk was done in Cake Flour and the last flour dredging was pumped up by adding panko breadcrumbs which we ran thru the food processor. This small change made the lightest, crispiest shrimp ever! Thanks for posting!!