Creole-Spiced Shrimp Po’Boys

• 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

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 375u0b0. 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 shrimp in oil for 2-3 minutes 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; replace tops. Serve with remaining sauce.

mayonnaise, ketchup, horseradish, hot pepper, flour, cornmeal, creole seasoning, salt, shrimp, french rolls, tomatoes, shredded lettuce

Taken from www.tasteofhome.com/recipes/creole-spiced-shrimp-po-boys/ (may not work)