Shrimp Po-Boy Sandwich

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Serve Po-Boy sandwiches with creole mustard and hot sauce on the side. Or, try this unusual remoulade sauce made with a Southern classic: Chow-Chow. Combine 6 ounces drained chow chow, 2 cups mayonnaise, 1 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp sugar and 2 tsp chili powder. Mix well and refrigerate until ready to use.

Servings:

Approx. Prep Time:

10 min.

Approx. Cook Time:

10 min.

Ingredients

6 ounces Seasoned Fish Fry

1 pound loaf French bread

1 pound shrimp - peeled

1/2 cup buttermilk - cold

2 medium tomatoes - thinly sliced

1 small head lettuce

1/4 large red onion - cut into rings

1/2 cup mayonnaise

Directions:

Preheat oven to 350°F. Cut bread in half lengthwise, wrap in aluminum foil and place in oven to warm. Dip shrimp in buttermilk; shake off excess moisture. Roll shrimp in Fish Fry until evenly coated. Deep fry at 375°F until golden brown (1-2 minutes).

To assemble: Remove bread from oven. Put mayonnaise on bread; layer lettuce, tomatoes and onions. Top with shrimp. Cut into portions.

Nutrition Information* (click for full nutrition info)

*Nutrition analyses based on ESHA Research databases

Meal Suggestions:

Try using oysters, clams, scallops or catfish in place of the shrimp.