Shrimp Po' Boys

Name: Shrimp Po' Boys
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: vegetable oil, for deep-frying; 4 French rolls, split and hinged; 4 tablespoons butter, melted; 1 teaspoon garlic, minced; 3 eggs, beaten; 2 tablespoons creole seasoning; 3/4 cup all-purpose flour; 2 lbs jumbo shrimp, peeled and deveined; 2 cups panko breadcrumbs; 2 cups lettuce, shredded; 1/2 cup mayonnaise; 1 tablespoon horseradish; 1 teaspoon pickle relish; 1 teaspoon minced garlic; 1/2 teaspoon cayenne pepper; 2 tablespoons kikkoman ponzu limes, sauce

Submitted by Lavender Lynn

"from All recipes"

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Ready In:: 45mins
Ingredients:: 16
Serves:: 4

ingredients

vegetable oil, for deep-frying
4 French rolls, split and hinged
4 tablespoons butter, melted
1 teaspoon garlic, minced
3 eggs, beaten
2 tablespoons creole seasoning
³⁄₄ cup all-purpose flour
2 lbs jumbo shrimp, peeled and deveined
2 cups panko breadcrumbs
2 cups lettuce, shredded
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 limes, sauce

directions

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.