Creole-Spiced Shrimp Po' Boys |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
3/4 cup mayonnaise |
1/2 cup ketchup |
1 teaspoon prepared horseradish |
1 teaspoon hot pepper sauce |
oil for frying |
3/4 cup king arthur unbleached 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:
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).
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