Shrimp Po Boy – #southerncomfort

A little more effort but well worth it! Don’t forget the Remoulade Sauce. The recipe is below the main one.
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
1 cup shredded lettuce
Peel shrimp, and de-vein, 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.

Remoulade Sauce recipe
1 cup mayonnaise
1/4 cup sliced green onions
2 tablespoons Creole mustard
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh garlic
1 teaspoon horseradish
Stir together mayonnaise, green onions, Creole mustard, parsley, garlic, and horseradish; cover and chill until ready to serve.