Shrimp Po' Boys
Description
New Orleans classic sandwich with crispy fried shrimp, lettuce, tomato, and remoulade sauce on a soft French roll.
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
- 1/2 cup mayo
- 1 tablespoon horseradish
- 1 teaspoon pickle relish
- 1 teaspoon minced garlic
- 1/2 teaspoon cayenne pepper
- 2 tablespoons kikkoman ponzu lime
Directions
- 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.
- Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
