New Orleans’ Shrimp Po’Boys with Remoulade Sauce

click to view more photos

• 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
• 3/4 cup all-purpose flour
• 2 pounds jumbo shrimp, peeled and deveined
• 2 cups Kikkoman Panko Bread Crumbs
• 2 cups shredded lettuce
• Tomato slices

• 1/2 cup mayonnaise
• 1 tablespoon horseradish
• 1 teaspoon pickle relish
• 1 teaspoon minced garlic
• 1/2 teaspoon cayenne pepper

1. Combine butter and garlic, spread on rolls and toast in the oven until brown.
2. Heat oil in a 2-quart saucepan until 360 degrees.
3. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko crumbs.
4. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce and tomato slices. 
5. Remoulade sauce: Mix mayonnaise, horseradish, pickle relish, minced garlic, and cayenne pepper in a bowl.