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Fish & Seafood Creole-Spiced Shrimp Po'Boys
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| 3/4 C | mayo 1/2 C ketsup 1 tsp horseradish 1 tsp hot pepper sauce |
| Oil for frying | |
| 3/4 C | flour 3/4 C cornmeal 1 T creole seasoning 1 tsp salt |
| 1 lb | uncooked medium shrimp, tails removed 4 French rolls, split |
| 2 med | tomatoes, sliced 2 cups shredded lettuce |
In small bowl, mix mayo, ketsup, horseradish, and pepper sauce. Cover and chill.
In skillet, heat 1/2 inch of oil. In resealable plastic bag, combine flour, cornmeal, creole seasoning and salt. 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 PT.
Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes. Serve with remaining sauce.
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