Japanese - Shrimp Po Boy
Source of Recipe
rdj
Japanese - Shrimp Po Boy
1 cup mayonnaise
1/4 cup finely chopped dill pickle or cornichons
3 tablespoons chopped fresh chives
1 tablespoon jarred capers, rinsed, drained, and chopped
1 teaspoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 pound large shrimp, peeled and deveined
2 large eggs, lightly beaten
3 cups panko (Japanese bread crumbs), or regular plain dried bread
crumbs
4 tablespoons olive oil
4 small (8-inch-long) hero rolls, split horizontally and toasted
1 1/2 cups purchased coleslaw
1 cup shredded romaine lettuce
1. Make tartar sauce: Stir together mayonnaise, dill pickle or
cornichons, fresh chives, capers, lemon juice, garlic, and Dijon mustard
in a small bowl until combined well; salt and pepper to taste. Cover and
keep chilled.
2. Rinse shrimp and pat dry. Place eggs in a shallow bowl and bread
crumbs in another shallow bowl. Working with 2 shrimp at a time, dip in
egg, letting excess drip off, then coat evenly with bread crumbs.
Transfer, as coated, to a plate, arranging in a single layer.
3. Heat 2 tablespoons oil in a large nonstick skillet over moderately
high heat. Add one-third of shrimp and cook, turning, until golden brown
and just cooked through, about 3 minutes. Repeat with remaining shrimp,
cooking in 2 more batches and adding oil, 1 tablespoon at a time, as
needed. Transfer with tongs, as cooked, to paper towels to drain; salt
and pepper to taste.
4. Divide tartar sauce and spread on bottom halves of rolls, then top
with shrimp, coleslaw, and romaine. Cover with tops of rolls, halve, and
serve immediately.
Makes 8 sandwiches.
Nutrition facts per serving:
calories: 510, total fat: 33g, saturated fat: 5g, cholesterol: 141mg
sodium: 617mg, carbohydrate: 35g, fiber: 2g, protein: 18g
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