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spicy asian cajun bbq shrimp - from Secrets of the Southern Table Cookbook

Spicy Asian Cajun BBQ Shrimp with Grilled Baguette

This Asian and Cajun-influenced shrimp sandwich is simple to make and bursting with flavor. Try it in a lettuce cup for a lighter lunch. If you can't find lemongrass you can use zest of lemon instead.

Author Virginia Willis

Ingredients

  • 1 baguette cut into thirds and halved lengthwise
  • 1 1/2 pounds extra-large 16/20-count shrimp
  • 1 tablespoon Creole seasoning or to taste
  • 8 tablespoons (1/2 cup) unsalted butter cut into cubes
  • 6 garlic cloves finely chopped
  • 1/2 jalapeno or to taste, seeded and chopped
  • 1 tablespoon fresh ginger finely chopped
  • 1 tablespoon lemongrass (or lemon zest) finely chopped
  • juice of 1 lemon
  • 1 tablespoon hot sauce or to taste
  • 1 teaspoon fish sauce
  • coarse kosher salt
  • freshly ground black pepper

Instructions

  1. Heat a grill pan or skillet over medium-high heat. Working with a few pieces at a time, cook the bread until browned and toasted 2 to 3 minutes. (Alternatively, heat the oven to broil and broil the bread until toasted, about 2 minutes, depending on the strength of your broiler.) Set aside and keep warm.

  2. Place the shrimp in a bowl. Add the Creole seasoning and toss to coat. Melt the butter in a large skillet over medium-low heat. Add the garlic, jalapeno, ginger, and lemongrass. Cook until fragrant, 45 to 60 seconds. Add the shrimp and increase the heat to medium-high. Add the lemon juice, hot sauce, and fish sauce. Cook, turning once or twice, until the shrimp are firm and pink, 1 to 2 minutes per side. Taste and adjust for seasoning with salt and pepper.

  3. Spoon the shrimp and juices atop the grilled bread. Serve immediately, with lots of napkins!