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Dressed Shrimp Po-Boy
- Peanut oil for frying
- 3/4 cup all-purpose flour
- 1/2 cup cornflour
- 1 egg
- 1 1/2 lbs. medium shrimp peeled and deveined
- 4 soft white French rolls (New Orleans style) split in half and warmed in the oven
- Creole mustard
- About 2 cups shredded iceberg lettuce
- Dill pickle slices
Directions:View on PBS Food
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