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Creole-Spiced Shrimp Po' Boys

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

4 ServingsPrep: 30 min. Cook: 5 min./batch

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,

2 of 2

Creole-Spiced Shrimp Po' Boys (continued)

Directions (continued)

shrimp and tomatoes; serve with remaining sauce. Yield: 4 sandwiches
(1 cup sauce).

Nutrition 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.