Shrimp Po’ Boys with Spicy horseradish Sauce

February 28, 2013

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Thanks goodness my husband buys shrimp by the boat load, haha no pun intended!  I think I have told you this before that we have a friend that is a seafood distributor and he has the best shrimp you have ever tasted.  Marc buys something like 30 pounds at a time and stores them in the freezer.  I took out a pound yesterday and rummaged through my kitchen and came up with these sandwiches, and they were great.  I ate mine without the bread, and I loved it.  Marc and I both agreed we could these once a week and be happy.  It was quick, which I know you all love.  It was easy, which I know you all applaud me for.  It was darn delicious, which your family will hug and kiss you for:)))  Give these a try.

Shrimp Po' Boys with Spicy horseradish Sauce
 
Ingredients
  • 1 pound large shrimp, peeled and deveined.
  • 1½ cups flour, white or whole wheat
  • 5 egg whites
  • 2 tablespoons Sriracha sauce, divided.
  • 2 cups panko bread crumbs, white or whole wheat.
  • ½ cup Kraft Horseradish sauce (you will find this in the steak sauce aisle, we love this on everything!!!)
  • Toasted whole wheat English muffin or bun of your choice.
  • shredded romaine lettuce.
  • sliced fresh red bell pepper.
Instructions
  1. Preheat oven to 450 degrees.
  2. Place a wire rack on large baking pan and set aside.
  3. Place flour and panko crumbs in two separate shallow dishes.
  4. Beat egg white until frothy, stir in 1 tablespoon of sriracha sauce.
  5. Working in batches, dredge the shrimp in flour. then dip in egg white mixture and finally cover completely with panko breadcrumbs and lay on wire rack.
  6. Bake at 450 degrees for 8-10 minutes until shrimp are golden and crispy.
  7. While they are cooking mix horseradish sauce with remaining 1 tablespoon Sriracha and spread generously on toasted English muffin. Top the bottom half of each bun with lettuce and red pepper slices.
  8. Pile the shrimp on top of the peppers and enjoy!
  9. If you are not a horseradish fan, substitute the horseradish sauce for light mayo.

 

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