American Kitchen Classic Shrimp Po' Boy

Recipe by Member 610488
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 34
    cup flour
  • 2
    cups breadcrumbs (Kikkoman Panko style)
  • 2
    lbs jumbo shrimp, peeled and deveined
  • 2
    cups lettuce, shredded
  • Remoulade Sauce
  • 12
  • 2
    tablespoons soy sauce (Kikkoman Ponzu Sauce)
  • 1
    tablespoon prepared horseradish
  • 1
    tablespoon pickle relish
  • 1
    teaspoon garlic, minced
  • 12
    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.