Shrimp Po Boys with Creamy Cajun Sauce
For the Creamy Cajun Sauce:
1 c. Best Foods (or Hellmann’s) Light Mayonnaise
2/3 c. ketchup
3-4 Tbsp. horseradish sauce
1/2 Tbsp. to 1 Tbsp. Creole seasoning (depending on how spicy you like it)
1/2 tsp. garlic powder
1/2 tsp. paprika
1 Tbsp. lemon juice
For the shrimp:
4 Tbsp. butter
2 cloves garlic, minced
1 Lb. medium to large shrimp (uncooked, peeled and deveined)
Creole seasoning, to taste (see our favorite above)
4 hoagie rolls (Bratwurst buns work great too)
shredded cabbage, lettuce, or spinach – to taste
Combine sauce ingredients in a mixing bowl until smooth and set aside.
In a large skillet over medium heat, add butter and garlic. When butter is hot and melted, add shrimp. Sprinkle Creole seasoning over the shrimp (remember it can be a little spicy so only sprinkle to your personal taste). When shrimp is pink all the way through (DO NOT OVERCOOK.. remove from heat as soon as it is just cooked through).
Split rolls open and divide shrimp evenly between each roll. Top with the creamy Cajun sauce and shredded cabbage, to taste. ENJOY!
Tonight I’m serving with baked potato wedges, small Side salad and fresh fruit compote.