Panko Crusted Shrimp Rolls

Panko Crusted Shrimp Rolls

Panko Crusted Shrimp Rolls

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Weight Watchers:   18 Points
Cuisine
  • antipasti
  • lunch
  • main course
  • starter
  • snack
  • appetizer
  • main dish
  • antipasto
  • hor d'oeuvre
  • dinner
Comments
Ingredients
  • 1 tablespoon barbecue sauce
  • 1 celery stalk, minced
  • 1 teaspoon Creole seasoning
  • 2 Eggs
  • 1 cup Flour
  • 4 lettuce leaves
  • 1 tablespoon onion, minced
  • 2 cups Panko bread crumbs
  • 1 tablespoon ranch dressing
  • 1 pound Shrimp (26 to 30)
  • 1 teaspoon spicy mustard
  • 4 hoagie rolls
  • 12 tomato slices
  • 1 cup vegetable oil
  • 2 tablespoons cold water
  • 1/4 cup mayonaisse
Instructions

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.

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