2poundslarge or jumbo shrimp peeleddeveined and tails removed
2tablespoonsfresh lemon juice
Hot sauceto taste
Creole seasoningto taste
46-8 inch Hoagie or French rolls
Shredded iceberg lettuce
Place shrimp in a large bowl. Sprinkle with Creole seasoning and stir to coat.
Set up breading station using three shallow dishes (like a pie pan): In the first dish pour in ¾ cup of flour. In the second dish, whisk together eggs with 1 tablespoon of water. In the third dish, combine Panko breadcrumbs with ½ cup of flour. Coat shrimp in flour (shake off excess), then egg (let excess drip off), then Panko/flour mixture, pressing breadcrumbs lightly into shrimp to coat. Arrange shrimp in a single layer on a plate until all are coated and ready to fry.
Pour about an inch of vegetable oil in a heavy bottom dutch oven or skillet with high sides and over medium heat; about 5-10 minutes. You can test with a meat thermometer that should register between 350-400 degrees, or drop in a few breadcrumbs to see if it sizzles.
Line a large plate with several layers of paper towels.
Fry shrimp in a single layer (you may need to fry several batches), 1-2 minutes per batch or until breading is golden in color. The amount of time will depend on how hot the oil is - don’t overcook or the shrimp will become chewy. Use a metal strainer to remove shrimp from the oil and transfer to a paper towel lined plate.
Sprinkle salt lightly over the shrimp.
Whisk ingredients together in a small bowl. Add hot sauce and creole seasoning to your liking. Recommend using at least one of the other, ot both if you like the heat.
Open rolls and spread sauce generously on both sides. Stuff with shrimp, tomato slices and lettuce.
You can make your own Creole seasoning with paprika, cayenne, garlic powder, onion powder, salt and pepper, dried oregano, basil and thyme.Nutritional information is approximate.