Crispy fried shrimp piled high on a French roll dressed with lettuce, tomato and a delicious remoulade made of French's® Yellow Mustard.
Ingredients
- Remoulade Mustard
- 1/2 cup mayonnaise
- 3 tablespoons dill pickle relish
- 2 tablespoons Classic Yellow Mustard
- 1 tablespoon capers
- 1 tablespoon red onion 1/4-inch dice
- 1 1/2 teaspoon Worcestershire Sauce
- Po'Boy Sandwich
- 1 pound shrimp, 31/40, peeled and deveined
- 2 cups Regular Fish-Fri
- 1 cup water
- 4 each French rolls 6-inch, split
- 3 cups green leaf lettuce
- 1/2 cup [MISSING PRODUCT – REVIEW]
Nutrition Information
(per serving)
Crispy fried shrimp piled high on a French roll dressed with lettuce, tomato and a delicious remoulade made of French's® Yellow Mustard.
Key products
Instructions
Remoulade Mustard
- In a bowl combine mayonnaise, relish, mustards, capers, onions, and worcestershire sauce. Whisk until well mixed. Hold refrigerated for service.
Prep
- Divide fish fri evenly between two bowls. To one bowl, whisk in water for a wet batter.
- Toss shrimp in the wet batter. Remove from wet batter and toss in dry fish fri.
- Remove and shake off the excess. Lay in single layer in hotel pan. Hold refrigerated for service.
Service
- Set fryer to 350°F. For each serving, fry 4 ounces of breaded shrimp until cooked through. Remove from fryer and drain.
- Spread 1 tablespoon remoulade mustard on each side of the roll. Place 3 leaves of lettuce on bottom and top with 4 ounces fried shrimp. Serve hot with additional sauce on the side.
