The following week, I made Shrimp Po' Boys with sauce (very similar to Remoulade). The trickiest part was dealing with the fluctuating temperature of the peanut oil while frying the shrimp. I never knew how difficult it was until I tried it. Apparently, a fryer is what you need, as opposed to the archaic oil in a cast iron pot with thermometer method we used. I guess for now, I'll leave the heavy frying to restaurants and bistros. I can't imagine how much fried food I might eat if I brought a fryer home (and my husband found out).