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
Instructions
1In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Cover and chill until serving.
2In an electric skillet, heat 1/2 in. oil to 375°. In a large shallow dish, combine the flour, cornmeal, Creole seasoning and salt.
3Add 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.
4Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; replace tops. Serve with remaining sauce.
