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Nutrition Facts
Serving Size 1 (470g) Recipe makes 1 servings
Calories 966
Calories from Fat 452		(46%)
Amount Per Serving		%DV
	Total Fat 50.3g	77%
	Saturated Fat 10.4g	51%
	Monounsaturated Fat 13.8g
	Polyunsaturated Fat 22.7g
	Trans Fat 0.0g
Cholesterol 312mg		104%
Sodium 2330mg		97%
Potassium 817mg		23%
Total Carbohydrate 106.1g		35%
	Dietary Fiber 7.1g	28%
	Sugars 16.6g
Protein 28.6g		57%
detailed view... how is this calculated?

Stan's Place Shrimp Po Boy

Recipe #127016 | 20 min | 5 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Mimi Bobeck
Jun 21, 2005

SERVES 1 (change servings and units)

Ingredients

Remoulade sauce

4 ounces mayonnaise
1 tablespoon horseradish
1 tablespoon pickled relish
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons lemon juice

shrimp

6-8 medium shrimp, per sandwich
oil (for frying, enough to cover shrimp)
1/2 cup all-purpose flour
1 egg
1/2 cup milk
salt
pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons paprika

Directions

1
Take the ingredients for the Remoulade Sauce: Mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika,lemon juice.
2
Combine all ingredients in a large bowl and whisk until combined. Refrigerate.
3
Clean and devein 6-8 medium shrimp. Prepare 3 bowls. Add salt, pepper, and all other spices to the flour. Divide the flour between the first two bowls. Combine and beat the egg and milk in the third bowl. Arrange the bowls so you have flour, egg wash, and flour.
4
Heat the oil until a drop of flour placed in the pan dances around. Working left to right and starting with the left hand, coat the shrimp with flour from the first bowl and place into the egg wash. Using the right hand, remove the shrimp from the egg wash and place in the last bowl of flour. Coat evenly and carefully place into oil. Cook until browned on both sides.
5
Serve with remoulade sauce on Ciabatta bread "dressed" with lettuce and tomato.

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Featured Reviews for This Recipe

From: Dan in Raleigh, NC

On Nov 8, 2009

Very good! Used Cajun spice instead of the paprika and cayenne & added a little panko breading to the flour mixture, but otherwise followed recipe. Thanks for sharing.

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From: Marie

On May 7, 2009

I first had a shrimp po boy in Daytona Beach, Florida this winter. They were so good that I went searching for a recipe to make them at home. The one at the restaurant cannot compare with this recipe. Absolutely delicious! I made enough for two sandwiches and wished I had made more. Used only half of the spices and the heat was perfect for us. Did not make the sauce, but instead served them on toasted garlic Kaiser rolls. I thank you so much Mimi for posting this awesome recipe! This is going into my "WOW" cookbook and will be made again and again.

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From: Hey Jude

On Jun 27, 2005

Delicious! My husband and I loved this sandwich. I skipped the horseradish in the remoulade sauce and used wasabi mayonnaise in place of it....what a kick we got from that, whoa! I fried the shrimp per the recipe, lessening the spices a bit to appease my husband's delicate constitution. We had these on French bread sub rolls...too messy to pick up, I ate mine with a knife and fork. We thought the method of frying the shrimp would be great on their own, without the sandwich. Thanks Mimi, terrific recipe

2 people found this review helpful

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From: sugarpea

On Nov 20, 2005

Wow, is this ever good. We've been trying to stay away from white flour breads so I made these and stuffed whole wheat pitas-messy but awesome. Other than that didn't and won't change a thing.

1 person found this review helpful

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