Shrimp Po' Boy


Vegetable oil for deep-frying
4 french rolls, split and opened, leaving one side attached
4 tablespoons melted butter
1 teaspoon minced garlic
Remoulade Sauce (recipe below)
3 eggs, beaten
2 tablespoons Creole seasoning
3/4 cup flour
2 cups panko bread crumbs
2 pounds jumbo shrimp, peeled and deveined
2 cups shredded lettuce


Combine butter and garlic; brush on rolls and toast in the oven until lightly browned. Heat oil to 360 degrees F in dee fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning. Bread shrimp by dipping first into flour mixture, then into eggs; roll in panko. In batches, fry shrimp in hot oil until golden brown. Spread remoulade sauce on rolls; top with shrimp and lettuce.

To make Remoulade Sauce, mix together 1/2 cup mayonnaise, 2 tablespoons Kikkoman Ponzu Sauce, 1 tablespoon prepared horseradish, 1 tablespoonpickle relish, 1 teaspoon minced garlic and 1/2 teaspoon cayenne pepper. Makes 3/4 cup.

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