Creole-Spiced Shrimp Po'Boys Recipe

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

Read Reviews
5 5 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min./batch
MAKES:
4 servings
TOTAL TIME:
Prep: 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, shrimp and tomatoes; replace tops. 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.
Originally published as Creole-Spiced Shrimp Po'Boys in Taste of Home June/July 2012, p32

Nutritional Facts

1 sandwich: 847 calories, 49g fat (6g saturated fat), 153mg cholesterol, 1889mg sodium, 71g carbohydrate (12g sugars, 5g fiber), 29g protein.

  • 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
  1. In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Cover and chill until serving.
  2. 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.
  3. 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.
  4. Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; replace tops. 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.
Originally published as Creole-Spiced Shrimp Po'Boys in Taste of Home June/July 2012, p32

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Reviews forCreole-Spiced Shrimp Po'Boys

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epicurious425 User ID: 6860926 196594
Reviewed Sep. 13, 2012

"This was pretty good and very quick and easy to make!"

MY REVIEW
pschube User ID: 2658481 136465
Reviewed Sep. 13, 2012

"Delicious shrimp! I am going to double dip in the flour/cornmeal next time with some beaten egg in between to make the breading a bit crispier."

MY REVIEW
agoodin User ID: 6844776 212979
Reviewed Sep. 4, 2012

"This recipe is a favorite of my husbands. We had shrimp po boys in Florida and he said they were no where near as good as these!"

MY REVIEW
mdipietro User ID: 2634700 114870
Reviewed May. 28, 2012

"really good - I think I would use cabbage instead of lettus...."

MY REVIEW
pamdevone User ID: 3875916 119846
Reviewed May. 27, 2012

"It was a very good sandwich."

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