Panko Crusted Shrimp Rolls


1 pound large shrimp
1 teaspoon Creole seasoning
3 tablespoons flour
1 tablespoon water
For dressing:
1/4 cup mayonaisse
1 teaspoon spicy mustard
1 tablespoon barbecue sauce
1 tablespoon ranch dressing
1 celery stalk, minced
1 tablespoon onion, minced
4 hoagie rolls
12 tomato slices
4 lettuce leaves


Preheat a cast iron skillet with about 1/4 inch layer of oil to medium high heat.
Peel and clean shrimp, removing tails, then seasonwith creole seasoning and dust with flour.
Dip the shrimp into a mixture of eggs and water.
Place the panko crumbs into a gallon size plastic bag and drop the shrimp one at a time into the bread crumbs. Shake thoroughly to coat.
Gently place the shrimp one by one into the pan and fry for about 2 minutes on each side, until the coating is golden and crispy. Drain on a plate lined with paper towels.
Meanwhile, slice the hoagie rolls length wise and hollow them out slightly by removing some of the inside bread. Mix all the dressing ingredients into a medium sized mixing bowl.
Once the shrimp is all cooked and drain (fry in batches so not to over crowd the pan) toss the shrimp in the dressing and divide evenly among the rolls. Top with tomatoes and lettuce and serve.




Fahad Khan's picture

This sounds so incredibly delicious!:-) Thank you for sharing..


This shrimp roll seems like a lot of labor but it is so delicious! The Creole seasoning really gives it a lot of flavor and panko makes a great coating. I suggest getting everything ready to assemble (such as slicing the tomatoes, hollowing out the bread, etc) before you cook the shrimp so that it will still be warm when you serve it. Too many steps? Just toss the shrimp in some cornstarch and fry them up all together and toss with plain mayo and lemon juice.




Tuesday, December 8, 2009 - 11:43pm


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