Shrimp Po Boys

• 12 ounces large shrimp thawed, peeled, deveined and tails off

• 2 tablespoons flour

• 1/2 tablespoon creole seasoning

• 1 tablespoon canola oil

• Shredded romaine lettuce

• Sliced tomatoes

• Dill pickle slices

• Hot sauce if desired

• White hoagie rolls

• Rémoulade -

https://caseymdavis7.wixsite.com/cookingwithcasey/post/remoulade-sauce

Make rémoulade and refridgerate until you are ready to cook shrimp.

In a large bowl whisk together flour and cajun seasoning. Add shrimp and toss until evenly coated.

Heat a large nonstick skillet to high.

Add canola oil and fry shrimp until crispy and golden on both sides. About 2 minutes per side.

Open rolls and spread cut sides with rémoulade.

Top with romaine, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

Makes 4-5 Po Boys