A “dressed” po’boy is one topped with shredded lettuce, sliced tomatoes, pickles, and a slathering of remoulade.
In a small bowl, mix together mayonnaise through hot sauce; cover and chill.
In a large skillet over medium-high, heat ¼ inch of peanut oil. While it’s heating, mix flour through pepper in a shallow bowl. In a second shallow bowl, thoroughly scramble eggs. Cover a large plate with paper towels. The oil is ready when bubbles form around an inserted wooden spoon or chopstick. Dredge shrimp through the egg, then coat in flour mixture. In small batches, fry coated shrimp until golden on both sides (2 to 3 minutes). Transfer to paper towels to drain and cool. Once the shrimp is done, slather remoulade on the insides of the rolls, then stack lettuce, tomatoes, pickles (if desired), and fried shrimp on top.
*Small/medium (40/50) shrimp shown. Increase amount of oil and fry time for larger shrimp.
Per serving: 668 calories, 19 grams fat (3 grams saturated fat), 85 grams total carbohydrates, 183 milligrams cholesterol, 1,382 milligrams sodium, 5 grams fiber, 36 grams protein.
