American Kitchen Classic Shrimp Po' Boy - cooking recipe

Ingredients

vegetable oil, for deep-frying
4 French rolls, split and opened leaving one side attached
4 tablespoons butter, melted
1 teaspoon garlic, minced
pre-made remoulade sauce
3 eggs, beaten
2 tablespoons creole seasoning
3/4 cup flour
2 cups breadcrumbs (Kikkoman Panko style)
2 lbs jumbo shrimp, peeled and deveined
2 cups lettuce, shredded
Remoulade Sauce
1/2 cup mayonnaise
2 tablespoons soy sauce (Kikkoman Ponzu Sauce)
1 tablespoon prepared horseradish
1 tablespoon pickle relish
1 teaspoon garlic, minced
1/2 teaspoon cayenne pepper

Preparation

Combine remoulade sauce and chill.
Combine butter and garlic; brush on rolls and toast in the oven until lightly browned.
Heat oil to 360 degrees F in deep fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning.
Bread shrimp by dipping first into flour mixture, then into egg mixture; roll in panko. In batches, fry shrimp in hot oil until golden brown.
Spread remoulade sauce on rolls; top with shrimp and lettuce.