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Creole-Spiced Shrimp Po'Boys

 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


  • 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


  • 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; replace tops. Serve with remaining sauce.
  • Yield: 4 sandwiches (1 cup sauce).
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.