Creole Shrimp Baguette
Prep Time
Serves
Cooking Mode
1 lb frozen raw shrimp, peeled, tailed and deveined (16/20 count), thawed
2 tbsp olive oil
2 tsp Cajun seasoning
¼ cup mayonnaise
1 tbsp grainy mustard
½ tsp lemon zest
2 tbsp lemon juice
1 tbsp capers, drained
1 clove garlic, minced
1 baguette
1 cup shredded lettuce
1 lb frozen raw shrimp, peeled, tailed and deveined (16/20 count), thawed
2 tbsp olive oil
2 tsp Cajun seasoning
¼ cup mayonnaise
1 tbsp grainy mustard
½ tsp lemon zest
2 tbsp lemon juice
1 tbsp capers, drained
1 clove garlic, minced
1 baguette
1 cup shredded lettuce
Directions
1Pat shrimp dry with paper towel. In bowl, toss together shrimp, oil and Cajun seasoning. In separate bowl, stir together mayonnaise, mustard, lemon zest, lemon juice, capers and garlic.
2Preheat grill to medium-high; grease grate well. Grill shrimp for 1 to 2 minutes per side or until starting to turn pink and cooked through.
3Cut baguette crosswise into four pieces; split each portion lengthwise without cutting all the way through. Spread mayonnaise mixture over both halves. Layer shrimp and lettuce in sandwiches.
Tips
1
For a fully loaded sandwich, add bacon, tomato, onion and pickles.
Disclaimer
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Personal Note
Personal Note