Creamy Shrimp Étouffée

Ingredients

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• ½ cup mayonnaise
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• 2 tablespoons Kikkoman Ponzu Lime
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• 1 tablespoon horseradish
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• 1 teaspoon pickle relish
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• 1 teaspoon minced garlic
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• ½ teaspoon cayenne pepper
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• 4 tablespoons melted butter
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• 1 teaspoon minced garlic
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• 4 French rolls, split and hinged
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• 2 cups vegetable oil for frying, or as needed
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• ¾ cup all-purpose flour
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• 2 tablespoons Creole seasoning
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• 3 large eggs, beaten
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• 2 cups Kikkoman Panko Bread Crumbs
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• 2 pounds jumbo shrimp, peeled and deveined
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• 2 cups shredded lettuce
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Preheat the oven to 350 degrees F (175 degrees C).
3. 3
   Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.
4. 4
   Make the sandwiches: Mix melted butter and garlic together in a small bowl. Place rolls, split-sides up, onto a baking sheet. Brush the insides with garlic butter.
5. 5
   Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.
6. 6
   Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).
7. 7
   Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.
8. 8
   Dredge shrimp in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded shrimp, unstacked, onto a plate.
9. 9
   Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.
10. 10
    Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.