Shrimp Po Boy Sandwich

• 3 lb Unpeeled, large raw shrimp
• 2 cup Milk (of your choice I prefer buttermilk)
• 1 large egg
• 1 tsp Cajun Seasoning
• 1 Vegetable oil
• 1 Remoulade Sauce
• 1 envelope Zatarrins shrimp fry
• 4 Hoagies
• 1 1/4 cup mayonnaise
• 1/4 cup cup mustard (creole mustard if possible)
• 1 tbsp Sweet paprika
• 2 tsp Horseradish
• 1 tsp Pickle juice (dill or sweet its up to you)
• 1 tsp Hotsauce (preferably Tobasco)
• 1 large Garlic Clove minced and or smashed

1. Peel shrimp, leaving tails on.
2. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp.
3. Devein shrimp, and place in a large bowl.
4. Whisk together milk and next 3 ingredients.
5. Pour mixture over shrimp.
6. Let stand at least 15 minutes or up to 1 hour.
7. Combine fish fry mix and 1 Tbsp.
8. Cajun seasoning.
9. Dredge shrimp in fish fry mixture, and shake off excess.
10. Arrange on baking sheets.
11. Pour oil into a skillet .
12. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.
13. TOAST AND PREPARE THAT BREAD
14. REMOULADE TIME

shrimp, milk, egg, cajun seasoning, vegetable oil, sauce, zatarrins, hoagies, mayonnaise, sweet paprika, horseradish, pickle juice, hotsauce, garlic

Taken from cookpad.com/us/recipes/346022-shrimp-po-boy-sandwich (may not work)