Shrimp Po'Boys with Remoulade Sauce
With its tangy remoulade sauce, a cornmeal-crusted shrimp po'boy is a taste rightout of Louisiana's French Quarter.
Martha Stewart Living, June 2004
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Recipe Summary
Ingredients
Directions
Cook's Notes
Use any leftover remoulade -- a classic French mayonnaise -- as a cold sauce for seafood or meat dishes. Note: Raw eggs should not be used in food prepared for pregnant women,babies, young children, the elderly, oranyone whose health is compromised.