RECIPE FROM "SANDY'S
Shrimp Po' Boys
(From Southern Living Magazine, August, 2002)
2 pounds unpeeled, large fresh shrimp
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1 large egg
1/3 cup butter
1 teaspoon minced garlic
4 French bread rolls, split
Rémoulade Sauce (click to go to recipe)
1 cup shredded lettuce
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 Rémoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.
Makes 4 sandwiches.
Submited to Southern Living by Beth Dreiling, Birmingham, Alabama