August 12, 2011
The shrimp po'boy is a popular sandwich from the South. Succulent shrimp and coated in a cornmeal crust and fried to perfection. Then they are stuffed into a roll with lettuce, tomato, and a zesty dressing. In this version, the shrimp are coated in panko (Japanese bread crumbs) for an added crunch. If you are not a fan of shrimp or are allergic, the same process can be done with any firm white fish. Grab yourself a drink and comfy seat to enjoy this classic American meal.
1 cup vegetable oil
1 teaspoon Creole seasoning
3 tablespoons flour
2 eggs
1 tablespoon water
1 cup panko bread crumbs
1/4 cup mayonaisse
1 teaspoon spicy mustard
1 tablespoon barbecue sauce
1 tablespoon ranch dressing
1 celery stalk, minced
1 tablespoon onion, minced
12 tomato slices
4 lettuce leaves
For full recipe instructions, click below
Panko Crusted Shrimp Rolls
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