Shrimp Po' Boys

By Sheri Caldwell

Published 03/05 2014 09:16AM

Updated 03/05 2014 09:18AM

Vegetable oil for deep-frying
 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
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 Lime

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.

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