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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Shrimp Po' Boys Recipe

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This recipe for Shrimp Po' Boys is from The Sensational A - Z Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vegetable oil for deep-frying
4 French rolls, split and hinged
4 tablespoons of butter, melted
1 teaspoon of garlic, minced
3 eggs, beaten
1 tablespoon of Creole seasoning (or to taste)
¾ cup all-purpose flour
2 pounds of jumbo shrimp, peeled and deveined
2 cups of breadcrumbs
2 cups of shredded lettuce

Remoulade Sauce:
½ cup mayonnaise
1 tablespoon of horseradish
1 teaspoon of pickle relish
1 teaspoon of garlic, minced
½ teaspoon of cayenne pepper (or to taste)
2 tablespoons of Kikkoman Ponzu Lime
Directions:
Directions:
Remoulade sauce:
In a small bowl, mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu.

Preheat oven to broil.

In a small bowl, combine butter and garlic, spread on rolls and toast in the oven until brown (about 5 minutes), and remove from oven, and set aside.

Heat oil in a 2-quart saucepan until 360 degrees.

Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in breadcrumbs. Fry shrimp in batches until golden brown.

Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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