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

Peanut oil

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