Shrimp Po' Boys

Name: Shrimp Po' Boys
Ingredients: Vegetable oil for deep-frying; 4 French rolls, split and hinged; 4 tablespoons melted butter; 1 teaspoon minced garlic; 3 eggs, beaten; 2 tablespoons Creole seasoning; 3/4 cup all-purpose flour; 2 pounds jumbo shrimp, peeled and deveined; 2 cups Kikkoman Panko Bread Crumbs; 2 cups shredded lettuce; Remoulade sauce:; 1/2 cup mayonnaise; 1 tablespoon horseradish; 1 teaspoon pickle relish; 1 teaspoon minced garlic; 1/2 teaspoon cayenne pepper; 2 tablespoons Kikkoman Ponzu Lime

17 ingredients

2 steps

Ingredients

Vegetable oil for deep-frying
4 French rolls, split and hinged
4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Creole seasoning
3/4 cup all-purpose flour
2 pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs
2 cups shredded lettuce
Remoulade sauce:
1/2 cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
1/2 teaspoon cayenne pepper
2 tablespoons Kikkoman Ponzu Lime

Directions

1

Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
2

Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.