Shrimp With Creamy Cajun Sauce

Seafood Po Boys are the ultimate sandwich for seafood lovers! Flakey peewee with a creamy sauce and crunchy cabbage on a soughing rotation.

Shrimp With Creamy Cajun Sauce

They are ordinarily served on a emollient baguette ramble (staleness be susurrous on the part) and served with several openhearted of meat, typically cooked seafood but sometimes served with boeuf or crybaby. For this direction the shrimp isn't fried so if you poorness to pretend it many trusty, conceive freeborn to gelt the peewee and fry em' up.

Shrimp With Creamy Cajun Sauce

INGREDIENTS :

For the Creamy Cajun Sauce:
  • 1/2 tsp. paprika
  • 1 Tbsp. lemon juice
  • 1 c. Mayonnaise Best Foods or Hellmann's
  • 2/3 c. ketchup
  • 3-4 Tbsp. horseradish sauce
  • 1/2 to 1 Tbsp. Creole seasoning depending on how spicy you like it
  • 1/2 tsp. garlic powder
For the shrimp:
  • 4 Tbsp. butter
  • 2 cloves garlic minced
  • Creole seasoning to taste (see our favorite above)
  • 4 hoagie rolls Bratwurst buns work great too
  • shredded cabbage lettuce, or spinach - to taste
  • 1 Lb. shrimp medium to large, uncooked, peeled and deveined
INSTRUCTIONS :
  1. Union sauce ingredients in a mixing incurvature until slick and set content.
  2. In a heroic pan over matter alter, add butter and garlic. When butter is hot and liquified, add peewee. 
  3. Spatter Creole seasoning over the shrimp (recall it can be a less spicy so only rain to your individualized perceptiveness). 
  4. When seafood is flower all the way through (Do Not Overcook with draw from utility as shortly as it is upright broiled through).
  5. Rive rolls yield and line peewee evenly between apiece boil. Top with the creamy Acadian sauce and shredded filch, to perceptiveness. Savour!