Shrimp Po' Boy

Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Vegetable oil for deep-frying

  • 4

    french rolls, split and opened, leaving one side attached

  • 4

    tablespoons melted butter

  • 1

    teaspoon minced garlic

  • Rémoulade Sauce (recipe below)

  • 3

    eggs, beaten

  • 2

    tablespoons Creole seasoning

  • 3/4

    cup flour

  • 2

    cups Kikkoman Panko Bread Crumbs

  • 2

    pounds jumbo shrimp, peeled and deveined

  • 2

    cups shredded lettuce

Directions

Combine butter and garlic; brush on rolls and toast in the oven until lightly browned. Heat oil to 360°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 rémoulade sauce on rolls; top with shrimp and lettuce. To make Rémoulade Sauce, mix together ½ cup mayonnaise, 2 tablespoons Kikkoman Ponzu Sauce, 1 tablespoon prepared horseradish, 1 tablespoonpickle relish, 1 teaspoon minced garlic and ½ teaspoon cayenne pepper. Makes ¾ cup.

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