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With its tangy remoulade sauce, a cornmeal-crusted shrimp po'boy is a taste right out of Louisiana's French Quarter.

Source: Martha Stewart Living, June 2004
Yield

Ingredients

For the shrimp:

For the remoulade:

For the sandwiches:

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, or anyone whose health is compromised.

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