Shrimp po'boys with spicy homemade tartar sauce from Food52

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Notes about this recipe

  • mrsmadam on July 08, 2018

    MLA really liked these. I used 1/2 pound of 16/20’s and slit them lengthwise. Used a half recipe of both the coating and the tarter sauce. Cooked in the deep fryer. Messy to make but not complicated as everything can be done ahead of time. For the bread a Mexican bolillo was perfect.

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