Shrimp Po' Boys

 From ALLRECIPES this was really easy to make and delicious - full confession had a remoulade sauce already made from the oyster po' boys we made last week so used that but I think this one would have been fabulous!

Ingredients

• 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 
• ¾ cup all-purpose flour 
• 2 pounds jumbo shrimp, peeled and deveined 
• 2 cups Panko Bread Crumbs 
• 2 cups shredded lettuce 

Remoulade sauce:

• ½ cup mayonnaise 
• 1 tablespoon horseradish 
• 1 teaspoon pickle relish 
• 1 teaspoon minced garlic 
• ½ teaspoon cayenne pepper 
• 2 tablespoons Kikkoman Ponzu Lime (can substitute with equal parts soy sauce and lime juice)
  

  Directions

  • Step 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. We then sprinkle them with a little salt. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.

  • Step 2

    Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.