Creole-Spiced Shrimp Po' Boys

These sandwiches are easy to make and you can also use oysters or crawfish instead of-or in addition to-shrimp.

Prep: 30 min.   Cook: 5 min./batch   Makes: 4 sandwiches (1 c. sauce)

• 3/4 c. mayonnaise
• 1/2 c. ketchup
• 1 tsp. prepared horseradish
• 1 tsp. hot pepper sauce
• oil for fryer
• 3/4 c. all-purpose flour
• 3/4 c. cornmeal
• 1 Tbs. Creole seasoning
• 1 tsp. salt
• 1 lb. uncooked med. shrimp, peeled and deveined, tails removed
• 4 French rolls, split
• 2 med. tomatoes, sliced
• 2 c. shredded lettuce

1. In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Cover and chill until serving.
2. In an electric skillet, heat 1/2 in. of oil to 375 degrees. In a large resealable plastic bag, combine the flour, cornmeal, Creole seasoning and salt.
3. Add shrimp, a few at a time. Seal bag and toss to coat; fry in oil for 2-3 min. on each side or until golden brown. Drain on paper towels.
4. Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; serve with remaining sauce.

NOTE: The following spices may be substituted for 1 tsp. Creole seasoning: 1/4 tsp. each of salt and garlic powder and a pinch of cayenne pepper and thyme.




HOW TO PEEL AND DEVEIN SHRIMP:

1 Pull off the head (if it is still attached) and legs.
2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag, securely close, and either discard or freeze for making shellfish stock.
Alternatively, you can leave the shell on and use a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. The shells hold a lot of flavor, so there is something to be said for cooking shrimp with their shells on.
3 Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/4-inch deep.
4 If you can see it, remove and discard the vein the runs along right under the surface of the back, with your fingers or the tip of your knife. If you can't see the vein, don't bother with it.
Return the peeled and deveined shrimp to your bowl of ice or ice water until you are ready to cook.