Try this authentic shrimp po'boy recipe to get a taste of New Orleans' famous cajun cuisine.
Southern Living AUGUST 2002
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.
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