My husband had his first shrimp po' boy while stationed in Louisiana. They were so good that we went searching for a recipe to make them at home. The heart of the recipe is the spicy remoulade sauce. I am not a fan of horseradish so I just omitted it. These were a snap to make and delicious with the perfect amount of a kick!
- Vegetable oil, for frying
- 1 large egg
- 1 cup milk
- 1 1/2 pounds large shrimp, deveined
- 1/2 cup flour
- 1 cup cornmeal or bread crumbs
- 2 tablespoons Tony Chachere's Famous Creole Seasoning
- 4 soft hoagie rolls split
- tomato, sliced
- hot sauce
Preheat 1-inch of oil in a deep skillet over medium to medium-high heat. Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over. Using a spatula, spread the mayonnaise on both sides of the bread. Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little hot sauce.
Recipe adapted from: http://www.foodnetwork.com/