American Kitchen Classic Shrimp Po' Boy
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- vegetable oil, for deep-frying
- 4 French rolls, split and opened leaving one side attached
- 4 tablespoons butter, melted
- 1 teaspoon garlic, minced
- pre-made remoulade sauce
- 3 eggs, beaten
- 2 tablespoons creole seasoning
- 3⁄4 cup flour
- 2 cups breadcrumbs (Kikkoman Panko style)
- 2 lbs jumbo shrimp, peeled and deveined
- 2 cups lettuce, shredded
-
Remoulade Sauce
- 1⁄2 cup mayonnaise
- 2 tablespoons soy sauce (Kikkoman Ponzu Sauce)
- 1 tablespoon prepared horseradish
- 1 tablespoon pickle relish
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon cayenne pepper
directions
- Combine remoulade sauce and chill.
- Combine butter and garlic; brush on rolls and toast in the oven until lightly browned.
- Heat oil to 360 degrees F in deep fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning.
- Bread shrimp by dipping first into flour mixture, then into egg mixture; roll in panko. In batches, fry shrimp in hot oil until golden brown.
- Spread remoulade sauce on rolls; top with shrimp and lettuce.
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