Ingredients
Scale
- Remoulade Sauce-
- 1 cup mayonnaise
- 2 tablespoons horseradish
- 2 tablespoons pickle relish
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 4 tablespoons lemon juice
- Shrimp-
- 1lb medium shrimp (peeled, deveined and tails removed)
- oil (for frying)
- 2 cups all-purpose flour
- 2 eggs
- 1 cup milk
- salt
- pepper
- 4 teaspoons cayenne pepper
- 4 teaspoons onion powder
- 4 teaspoons garlic powder
- 4 teaspoons paprika
- Additional-
- 1 loaf French bread
- olive oil (for spreading)
- Sliced tomato
- sliced dill pickles
- shredded iceberg lettuce
Instructions
- To make the sauce—in a small bowl whisk together mayonnaise, horseradish, pickle relish, 1 teaspoon salt, white pepper, 1 teaspoon garlic powder, 2 teaspoons paprika and lemon juice.
- Mix well. Cover and refrigerate until needed.
- In a bowl or pie dish mix together the flour, salt, pepper, cayenne pepper, onion powder, 4 teaspoons garlic powder, 4 teaspoons paprika. Place half of the flour mixture into another bowl or pie dish. In yet another bowl or pie dish, mix together the egg and milk.
- Arrange the bowls to that the flour dish is first, the egg dish is second, and the final flour dish is third in line.
- Coat the shrimp first in the flour mixture, then dip in the egg mixture, and then roll in the final flour mixture. Repeat until all of the shrimp are coated.
- Heat oil in a deep-fryer to 375 degrees F. Cook the shrimp in batches until golden brown (about 5 minutes). Drain on a plate lined with paper towels.
- Cut the loaf of French bread in half lengthwise. Lightly brush olive oil onto the cut sides of the French bread. Place cut side up onto a baking sheet. Place into the oven and broil, 5-6 inches from the heat for 1-2 minutes or until golden brown on top.
- Spread a layer of the sauce onto the cut sides of the bread. Top with fried shrimp, lettuce, tomato and pickles.