I had a pound of shrimp that was burning a hole in my
These po-boys immediately caught my eye and I couldn’t wait to make them!
The cajun fish fry packet I picked up was delightful. A little spicy and had a great crunch. Can’t wait to make these again!
1 lb large shrimp, peeled and deveined
4 egg whites, lightly beaten
1 package of Cajun fish fry (if you can’t find Cajun, plan fish fry is fine)
Oil for frying
Dill pickle slices
Remoulade Sauce (recipe follows)
Pat shrimp dry with paper towels. Place egg whites in a shallow dish; place fish fry mixture in another shallow dish. Dip all the seafood in the egg, and then dredge in the fish fry, coating completely. Place coated shrimp on a plate and let sit for 5 minutes while heating the oil.
Pour enough oil in a fryer or Dutch oven to reach a 2-3 inch depth. Heat to 350˚F. Fry seafood in batches for 1 minute. Remove to a paper towel lined plate. Season lightly with black pepper.
To prepare the po-boys, divide bread into sandwich-sized portions. Slice bread open, and stuff with shrimp, lettuce, tomato, pickle and remoulade sauce.
3T. Dijon mustard
2T. Prepared horseradish
1T. Chopped parsley
1 small Shallot, finely minced
1 clove of Garlic, finely minced
1T. White vinegar
1t. Lemon juice
1t. Tabasco sauce
Dash of cayenne pepper
¼t. Garlic powder
Dash of salt
Combine all ingredients in a small bowl and mix well. Can be made up to 3 days in advance and stored in the refrigerator.
Husband Rating – 5 out of 5 – “I want to put remoulade sauce on EVERYTHING now!