- Vegetable oil for deep-frying
- 4 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.
03/01/2017
recipepes.com
Shrimp Po' Boys, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
