Creole-Spiced Shrimp Po' Boys Recipe

Creole-Spiced Shrimp Po' Boys Recipe photo by Taste of Home

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My father is Cajun, and I grew up eating Cajun food. This easy recipe makes me think of happy childhood memories. Sometimes I use oysters or crawfish in addition to--or instead of--the shrimp. —Stacey Johnson, Bonney Lake, Washington

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Creole-Spiced Shrimp Po' Boys Recipe

Prep: 30 min. Cook: 5 min./batch

Yield: 4 Servings

30 15 45

Ingredients

3/4 cup mayonnaise
1/2 cup ketchup
1 teaspoon prepared horseradish
1 teaspoon hot pepper sauce
Oil for frying
3/4 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon Creole seasoning
1 teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined, tails removed
4 French rolls, split
2 medium tomatoes, sliced
2 cups shredded lettuce

Directions

In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Cover and chill until serving.
In an electric skillet, heat 1/2 in. of oil to 375°. In a large resealable plastic bag, combine the flour, cornmeal, Creole seasoning and salt.
Add shrimp, a few at a time; seal bag and toss to coat. Fry shrimp in oil for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; serve with remaining sauce. Yield: 4 sandwiches (1 cup sauce).

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 1 sandwich equals 847 calories, 49 g fat (6 g saturated fat), 153 mg cholesterol, 1,889 mg sodium, 71 g carbohydrate, 5 g fiber, 29 g protein.

Originally published as Creole-Spiced Shrimp Po' Boys in Taste of Home June/July 2012, p32