1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 extra large egg
1 teaspoon water
1 cup panko breadcrumbs
3 cups canola oil
for frying in large skillet
should be 2 inches deep
0.25 (6 ounce) bag fresh spinach
1 (2/3 ounce) packagefresh arugula
12 cup mayonnaise
0.5 (2/3 ounce) package fresh chives
chopped
12 cup chili sauce
1 12 teaspoons Worcestershire sauce
12 lemon
juice and zest of
2 teaspoons horseradish
Instructions
Mix mayonnaise and chives until well combined, refrigerate.
Mix chili sauce, Worcestershire sauce, lemon juice, lemon zest, and horseradish until well combined, refrigerate.
Roll spinach and arugula into bundles and slice into strips.
Toss spinach & arugula strips to combine.
In deep skillet, heat 2 inches canola oil to 360 degrees F.
In a medium bowl, lightly beat egg with 1 tsp water.
Mix flour and Hidden Valley Ranch Dips Mix in shallow dish until well combined.
Place panko bread crumbs into 11 x 7 baking dish.
Dredge shrimp in seasoned flour, shake off excess, dip into beaten egg and water mixture, roll in panko bread crumbs, and fry in small batches until lightly browned.
Place on paper towels to drain & keep warm.
Heat broiler to high; slice French loaf in half lengthwise and scoop out 1/3 of soft insides of bread on both halves.
Place loaf halves, cut side up, beneath broiler until lightly brown; remove from broiler.
Spread inside of one loaf half with Cocktail Sauce; spread inside of other loaf half with Chive Mayonnaise.
Place fried shrimp on top of cocktail sauce, overlapping slightly.
Place arugula/spinach combination on top of shrimp.
Top with other loaf half, slice poboy into 4 equal pieces and serve.