Shrimp Po' Boys
Ingredients
- ½ cup mayonnaise
- 2 tablespoons Kikkoman Ponzu Lime
- 1 tablespoon horseradish
- 1 teaspoon pickle relish
- 1 teaspoon minced garlic
- ½ teaspoon cayenne pepper
- 4 tablespoons melted butter
- 1 teaspoon minced garlic
- 4 French rolls, split and hinged
- 2 cups vegetable oil for frying, or as needed
- ¾ cup all-purpose flour
- 2 tablespoons Creole seasoning
- 3 large eggs, beaten
- 2 cups Kikkoman Panko Bread Crumbs
- 2 pounds jumbo shrimp, peeled and deveined
- 2 cups shredded lettuce
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.
- Make the sandwiches: Mix melted butter and garlic together in a small bowl. Place rolls, split-sides up, onto a baking sheet. Brush the insides with garlic butter.
- Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.
- Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).
- Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.
- Dredge shrimp in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded shrimp, unstacked, onto a plate.
- Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.
- Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.
Source
Original recipe: View Original
:max_bytes(150000):strip_icc()/23968shrimp-alfredo-pastalutzflcat4x2-6a0ab5bdb16c4d21baa5bc406586a1a0.jpg)