Wednesday, August 1, 2012

Taste of Home Tuesday: Creole-Spiced Shrimp Po' Boys

Justin and I both enjoy shrimp and he loves spicy things so we thought we'd give the Po' Boys a shot.  They were not near as spicy as I thought they were going to be.  I usually have to have a large glass of milk to tame down the fire in my mouth, but these sandwiches had a great flavor and didn't burn my mouth.
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 medium tomatoes, sliced
2 cups shredded lettuce

Directions
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; serve with remaining sauce. Yield: 4 sandwiches (1 cup sauce).

Editor's Note: 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.

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