CAJUN SHRIMP SANDWICHES RECIPE - (4.6/5)
Provided by garciamoss
Number Of Ingredients 10
Steps:
- 1. Whisk oil, lemon juice, Cajun seasoning, Worcestershire sauce and hot pepper sauce in medium bowl. Add shrimp, tossing to coat. Let stand 15 minutes, stirring occasionally. 2. Meanwhile, heat grill. Thread bell pepper, tomatoes and shrimp onto 2 (12-inch) metal skewers. Grill, covered, over medium heat or coals 6 to 8 minutes or until shrimp turn pink, turning once. If desired, place buns on grill during last 1 minute of cooking to toast. 3. Remove shrimp and vegetables from skewers; arrange on buns. Top with avocado.
CAJUN POPCORN SHRIMP SANDWICHES
These seafood sammies are a tasty way to get heated up. Simply adjust the seasoning and hot sauce to put some pop in a yummy pita. I even use more hot sauce for dipping. -Kent Whitaker, Rossville, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine butter, garlic powder and Cajun seasoning. Toss with shrimp. Prepare shrimp according to package directions for baking. , Combine the mayonnaise, pepper sauce, relish and mustard. Spread into warmed pitas. Fill pitas with shrimp, lettuce and tomato slices.
Nutrition Facts : Calories 668 calories, Fat 40g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 1139mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
CAJUN SHRIMP PO' BOYS
Provided by Kelsey Nixon
Time 50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F.
- Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.
- Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel- lined plate and season with salt.
- Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes.
- Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage.
- In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.;
CAJUN PORK SANDWICHES
This recipe's simple spice rub gives pork tenderloin an irresistible flavor. You'll watch in delight as these tasty open-faced sandwiches disappear from the buffet table! -Mae Kruse, Monee, Illinois
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Place tenderloins in a greased 13x9-in. baking pan. Rub each with 1 teaspoon oil. , Combine the paprika, oregano, thyme, garlic powder, pepper, salt if desired, cumin, nutmeg and cayenne; pat over tenderloins. Cover and refrigerate overnight. , Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 10 minutes; thinly slice. Spread bread or buns with butter or mayonnaise; top with lettuce, pork and green and red pepper.
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 127mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges
SHRIMP SANDWICH
This was unexpectedly flavorful and quite simple to make for lunch. Feel free to substitute lobster with a nice crusty baguette. I found this recipe at www.seasaltwithfood.com. Recipe is adapted courtesy of The Harry's Bar Cook Book by Arrigo Cipriani.
Provided by AmyZoe
Categories Lunch/Snacks
Time 20m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cool the cooked shrimp and shell and devein.
- If the shrimp are large, cut them in half lengthwise.
- Assemble the sandwiches: Spread mayonnaise generously over one inch of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1 inch margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce and another slice of bread.
- Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.
Nutrition Facts : Calories 391.3, Fat 13.5, SaturatedFat 2, Cholesterol 246.8, Sodium 1541.8, Carbohydrate 35.8, Fiber 2.3, Sugar 4.7, Protein 30.5
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