Shrimp Po Boy With Horseradish Remoulade Recipes

SHRIMP PO'BOY WITH REMOULADE SAUCE

Steps:

• For the Remoulade Sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. Cover and chill until ready to serve.
• 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 Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.

SHRIMP REMOULADE PO'BOYS

Steps:

• To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
• Prepare grill.
• Thread shrimp onto 4 (10-inch) skewers.
• Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
• Preheat oven to 350 degrees.
• Hollow out bread halves, leaving a 1-inch thick shell.
• Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
• Place 1/4 cup lettuce, 1/4 cup tomato and 6 shrimp in bottom half of each loaf.
• Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.