1 pound uncooked medium shrimp, peeled and deveined, tails removed
4 French rolls, split
2 medium tomatoes, sliced
2 cups shredded lettuce
Instructions
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. (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.)
Add shrimp, a few at a time; seal bag and toss to coat. Fry 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; serve with remaining sauce.
Originally Submitted
5/28/2012
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