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Creole-Spiced Shrimp Po’Boys

TOTAL TIME: Prep: 30 min. Cook: 5 min./batch YIELD: 4 sandwiches (1 cup sauce).
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 instead of—or in addition to—the shrimp. —Stacey Johnson, Bonney Lake, Washington

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 cups shredded lettuce
  • 2 medium tomatoes, sliced

Directions

  • 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. oil to 375°. In a large shallow dish, combine the flour, cornmeal, Creole seasoning and salt.
  • 3. Add shrimp, a few at a time; 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.

Nutrition Facts

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

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