Shrimp Po’ Boy
Shrimp Po’ Boy
• 1-1/2 cups panko bread crumbs
• 2 large egg whites
• 1 tablespoon fat-free milk
• 3 tablespoons all-purpose flour
• 3 teaspoons seafood seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 30 uncooked large shrimp, peeled and deveined
• Olive oil-flavored cooking spray
• 4 Turano French Rolls
• 1 pound shrimp peeled and deveined
• 2-3 teaspoons Cajun seasoning or Creole seasoning blend (or more to taste)
• 1 tablespoon olive oil
• 1 cup shredded lettuce
• 1 large tomato sliced
• 1 jalapeno pepper thinly sliced (optional for some spiciness)
• ½ cup mayonnaise
• 2 tablespoons sriracha or use chili sauce
• 2 teaspoons spicy brown mustard or use Creole mustard
• 1 teaspoon prepared horseradish I used HOT
• 1 teaspoon Worcestershire sauce
• 1 jalapeno pepper minced
• 1 small shallot minced
• 2 cloves garlic minced (or use garlic powder)
• Juice from half a lemon lemon juice
• 1 teaspoon Creole seasoning blend
• Cayenne pepper to taste
• Hot sauce to taste
① Place bread crumbs in a shallow bowl. In another shallow bowl, combine egg whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip shrimp in the flour mixture, egg mixture, then bread crumbs.
② Place shrimp on a baking sheet coated with cooking spray; spritz shrimp with cooking spray. Bake at 400° for 8-12 minutes or until shrimp turn pink and coating is golden brown, turning once.
③ While the shrimp is grilling, lightly toast your French rolls. They are best when they are crispy on the outside but nice and soft on the inside.
④ Pile the grilled shrimp onto the buns along with shredded lettuce, sliced tomatoes, sliced peppers (optional).
⑤ Finally, drizzle them with a creamy Cajun remoulade sauce that really nails the flavor.
① Whisk or mix all of the remoulade ingredients together in a medium bowl. Or, process them together in a blender or food processor. Use as needed.
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