Shrimp Po'Boy With Remoulade Sauce

• 2 lbs unpeeled large raw shrimp
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup milk
• 1 large egg
• 1 -2 cup peanut oil
• 1/3 cup butter
• 1 teaspoon minced garlic
• 4 french bread rolls, split
• 1 cup shredded lettuce
• 1 cup mayonnaise
• 3 green onions, sliced
• 2 tablespoons creole mustard
• 1 tablespoon chopped fresh parsley
• 1 teaspoon minced garlic
• 1 teaspoon prepared horseradish

1. For the Remoulade Sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. Cover and chill until ready to serve.
2. Peel shrimp, and devein, if desired.
3. Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.
4. Pour oil to a depth of 2 inches in a Dutch oven; heat to 375u0b0. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
5. Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
6. Bake at 450u0b0 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, flour, salt, pepper, milk, egg, peanut oil, butter, garlic, bread rolls, shredded lettuce, mayonnaise, green onions, creole mustard, parsley, garlic, horseradish

Taken from www.food.com/recipe/shrimp-poboy-with-remoulade-sauce-461563 (may not work)