1 baguette, cut into thirds and halved lengthwise
1½ pounds extra-large shrimp
1 tablespoon homemade creole seasoning (recipe below)
½ cup Butter Olive Oil
6 garlic cloves, finely chopped
½ jalapeño, seeded and chopped
1 tablespoon finely chopped ginger
1 tablespoon finely chopped lemongrass
Juice of 1 lemon
1 tablespoon hot sauce
1 tablespoon fish sauce
Kosher salt and freshly ground black pepper
Creole Seasoning Ingredients
2 tablespoons freshly ground white pepper
2 tablespoons cayenne
1 tablespoon coarse kosher salt
1 tablespoon dried thyme
2 teaspoons freshly ground black pepper
2 teaspoons paprika
1 teaspoon dried sage
½ teaspoon onion powder
½ teaspoon garlic powder
1. Heat a grill pan or skillet over medium-high heat. Working with a few pieces at a time, cook bread until browned and toasted, 2 to 3 minutes. Set aside and keep warm.
2. Place shrimp in a bowl. Add creole seasoning and toss to coat. Add Butter Olive Oil in a large skillet over medium-low heat. Add garlic, jalapeño, ginger, and lemongrass. Cook until fragrant, 45 to 60 seconds. Add shrimp and increase heat to medium-high. Add lemon juice, hot sauce, and fish sauce. Cook, turning once or twice, until shrimp are firm and pink, 1 to 2 minutes per side. Taste and adjust for seasoning.
3. Spoon shrimp and juices atop grilled bread. Serve immediately, with lots of napkins.
Homemade Creole Seasoning
Makes about ½ cup
Combine all ingredients in a small airtight container. Shake to combine.