Cajun Garlic Shrimp and Bacon Sandwiches with Loaded Fingerling Potatoes

Inspired by New Orleans-style BBQ shrimp, these sandwiches are all about buttery, garlicky goodness. Cajun-spiced shrimp and crispy bacon are loaded into toasted baguettes, creating a savory treat that’s hard to resist.

On the side, roasted fingerling potatoes are loaded with sour cream and extra bacon, making this a complete and satisfying meal. Perfect for a weeknight dinner or a casual gathering.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. 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.
2. 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.
3. While bacon cooks, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Quarter lemon.
4. Rinse shrimp under cold water; pat dry with paper towels. Season all over with Cajun Spice Blend and half the thyme. Heat a drizzle of oil in the pan used for bacon over medium-high heat. Add shrimp and scallion whites. Cook, stirring occasionally, until shrimp are lightly browned, 1-2 minutes. Add garlic, garlic powder, Worcestershire, half the bacon, ½ cup water, 2 TBSP butter and ⅛ tsp sugar. Cook, stirring constantly, until sauce has slightly thickened and shrimp are cooked through, 2-3 minutes more. Turn off heat; squeeze in juice from one lemon wedge.
5. Trim 1 inch off one end of each baguette. Using a spoon, carefully hollow out baguettes without puncturing crust. Toast baguettes until golden.
6. 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 remaining sauce from pan as will fit. Divide sandwiches and any remaining shrimp between plates. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute fingerling potatoes with small red or Yukon gold potatoes. Adjust roasting time as needed.

How do I prevent the sauce from becoming greasy?

If the sauce seems greasy, add a splash of water and bring to a boil, stirring until smooth.

Can I make this recipe without hollowing out the baguettes?

Absolutely. Simply toast the baguettes and serve the shrimp and sauce on the side for dipping.