American Kitchen Classic Shrimp Po' Boy

• 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

1. Combine remoulade sauce and chill.
2. Combine butter and garlic; brush on rolls and toast in the oven until lightly browned.
3. Heat oil to 360 degrees F in deep fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning.
4. 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.
5. Spread remoulade sauce on rolls; top with shrimp and lettuce.

vegetable oil, french rolls, butter, garlic, remoulade sauce, eggs, creole seasoning, flour, breadcrumbs, jumbo shrimp, remoulade sauce, mayonnaise, soy sauce, horseradish, pickle relish, garlic, cayenne pepper

Taken from www.food.com/recipe/american-kitchen-classic-shrimp-po-boy-471232 (may not work)