Shrimp Po' Boys

from All recipes

• Ready In: 45 mins
• Serves: 4

Ingredients

•  vegetable oil, for deep-frying
• 4  French rolls, split and hinged
• 4  tablespoons butter, melted
• 1  teaspoon garlic, minced
• 3  eggs, beaten
• 2  tablespoons  creole seasoning
• 3⁄4 cup all-purpose flour
• 2  lbs jumbo shrimp, peeled and deveined
• 2  cups panko breadcrumbs
• 2  cups lettuce, shredded

• 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 limes, sauce

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.