Cajun Garlic Shrimp & Bacon Sandos
with Loaded Fingerling Potatoes
- Soy
- Wheat
- Shellfish
- Milk
These sandwiches take inspiration from New Orleans-style BBQ shrimp, a dish known for its buttery, garlicky sauce. You'll load saucy Cajun-spiced shrimp and bacon into toasted baguettes for the ultimate savory treat. On the side are roasted fingerling potatoes loaded with sour cream and bacon to complete this comforting meal.
Ingredients
1 tablespoon
Cajun Spice Blend
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
12 ounce
Fingerling Potatoes
1 teaspoon
Garlic Powder
1 unit
Lemon
1 teaspoon
Dried Thyme
10 ounce
Shrimp
(Contains: Shellfish)
2 unit
Scallions
1 clove
Garlic
4 ounce
Bacon
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Worcestershire Sauce
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve potatoes lengthwise and toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Add bacon* to a large dry pan in a single layer. Cook over medium-high heat, turning occasionally, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. • Once bacon is cool enough to handle, roughly chop.
• While bacon cooks, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Quarter lemon.
• Rinse shrimp* under cold water and pat dry with paper towels. Season all over with Cajun Spice Blend and half the thyme (all for 4 servings). • Heat a drizzle of oil in pan used for bacon over medium-high heat. Add shrimp and scallion whites. Cook, stirring occasionally, until shrimp are lightly browned, 1-2 minutes (they’ll finish cooking in the next step). • Add minced garlic, garlic powder, Worcestershire sauce, half the bacon, 1⁄2 cup water, 2 TBSP butter, and 1⁄8 tsp sugar (3⁄4 cup water, 4 TBSP butter, and 1⁄4 tsp sugar for 4). Cook, stirring constantly, until sauce has slightly thickened and shrimp are cooked through, 2-3 minutes more. TIP: If sauce seems greasy, add 1⁄4 cup water and bring to a boil; cook, stirring constantly, until sauce is smooth. • Turn off heat; squeeze juice from one lemon wedge (two wedges for 4) over top.
• Trim 1 inch off one end of each baguette. Using a spoon, carefully hollow out baguettes without puncturing crust. TIP: Save insides of baguettes for another use, like homemade breadcrumbs. Alternatively, skip hollowing out the baguettes before toasting; in Step 6, serve the shrimp with toasted baguettes on the side for dipping instead of making sandwiches. • Toast baguettes until golden. TIP: Watch carefully to avoid burning.
• Divide potatoes between plates. Drizzle sour cream evenly over potatoes. Garnish with scallion greens and remaining bacon. • Fill baguettes with as much saucy shrimp and as much remaining sauce from pan as will fit. • Divide sandwiches and any remaining shrimp between plates. Serve sandwiches and potatoes with remaining lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Shellfish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty sauce, though some wanted bolder spices. Consider adding extra Cajun seasoning for more kick 🌶️.
- Ease of prep: Prep time may be longer than expected, especially for cleaning shrimp. Allow extra time for this step.
- Suggestions: Try serving open-faced or po' boy style with sliced tomato and shredded lettuce for a fresh twist.
- Portions: Some found the bread-to-protein ratio off; consider using less bread or adding more shrimp.
- Sides: The loaded fingerling potatoes were a hit. For extra zing, add cheese or a touch of acidity.
