Shrimp Po' Boys

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp Po' Boys to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimp Po' Boys, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 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
• Remoulade sauce:
• 1/2 cup mayo
• 1 tablespoon horseradish
• 1 teaspoon pickle relish
• 1 teaspoon minced garlic
• 1/2 teaspoon cayenne pepper
• 2 tablespoons Kikkoman Ponzu
• Lime

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine butter and garlic, spread on rolls and toast in the oven until brown

Step 2: Technique & Execution

Heat oil in a 2 quart saucepan until 360 degrees

Step 3: Technique & Execution

Mix creole seasoning and flour

Step 4: Technique & Execution

Dredge shrimp in flour then egg; roll in panko

Step 5: Technique & Execution

Fry shrimp in batches until golden brown

Step 6: Technique & Execution

Spread remoulade sauce on all 4 rolls