Kikkoman's Shrimp Po'Boys
This is a recipe from the Kikkoman's Kitchen that I have been wanting to try for awhile. I didn't have the Ponzu Lime Sauce for the remoulade so I improvised and made my own with soy sauce, rice vinegar, water, sugar, and True Lime (dried lime crystals). We added sliced tomatoes and passed the bottle of tabasco around the table. These spicy and crunchy shrimp sandwiches were a huge hit.
INGREDIENTS
Nutrition- vegetable oil, for deep-frying
- 4French rolls, split and hinged
- 4
- 1
- 3
- 2tablespoons creole seasoning
- 3⁄4
- 2
- 2cups panko breadcrumbs
- 2
Remoulade sauce
- 1⁄2cup mayonnaise
- 1tablespoon horseradish
- 1teaspoon pickle relish
- 1teaspoon minced garlic
- 1⁄2teaspoon ground cayenne pepper
- 2
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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.
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