Ingredients 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

Directions 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.

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