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
- 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, shrimp and tomatoes; replace tops. Serve with remaining sauce. Yield: 4 sandwiches (1 cup sauce).
Originally published as Creole-Spiced Shrimp Po'Boys in Taste of Home June/July 2012, p32
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