Shrimp Po' Boys

Ingredients

• 0.5 cups mayonnaise
• 2 tablespoons Kikkoman Ponzu Lime
• 1 tablespoon horseradish
• 1 teaspoon pickle relish
• 1 teaspoon minced garlic
• 0.5 teaspoons cayenne pepper

Instructions

1. 1

   Gather all ingredients.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C).

3. 3

   Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.

4. 4

   Make the sandwiches: Mix melted butter and garlic together in a small bowl. Place rolls, split-sides up, onto a baking sheet. Brush the insides with garlic butter.

5. 5

   Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.

6. 6

   Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).

7. 7

   Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.

8. 8

   Dredge shrimp in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded shrimp, unstacked, onto a plate.

9. 9

   Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.

10. 10

    Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.