- ¼ cup mustard, preferably Creole mustard or something spicy
- 1 ¼ cups mayonnaise
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice or vinegar
- 1 teaspoon hot sauce - I like something a bit smoky
- 1 large clove garlic, minced and smashed
- 1-2 teaspoons Cajun seasoning
- 1 tablespoon sweet paprika
- 1 pound medium shrimp, shelled, deveined, and tails removed
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- Fat of your choice for frying the shrimp - I started with canola oil and finished with a touch of butter
- Fresh watercress or arugula - for a peppery kick
- 2-3 tomatoes, sliced thinly
- 2 large or 4 small croissants, sliced lengthwise
Mix the first eight ingredients (mustard through paprika) together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.
Mix the shrimp with the tablespoon of Cajun seasoning plus the salt. Heat the fat of your choice to medium-high heat in a large pan. Fry the shrimp until fully cooked through, about 2-3 minutes on each side. Set the fried shrimp aside on a plate to cool slightly.
Spread the sauce generously on the croissants. Lay 3-4 slices of tomato bottom of the sandwich. Add a layer of watercress or arugula on the tomatoes, then arrange the shrimp on top. Press the top of the bread down on the bottom, compressing the sandwich a little.
- Yields: 2-4 servings, depending on croissants and how much you fill them
- Preparation Time: 40 minutes
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