Cajun Garlic Shrimp and Bacon Sandwiches with Loaded Fingerling Potatoes

These sandwiches are inspired by the bold flavors of New Orleans-style BBQ shrimp, known for its rich, buttery, garlicky sauce. We’ve taken that concept and turned it into a hearty sandwich, piling saucy Cajun-spiced shrimp and crispy bacon into toasted baguettes. It’s the ultimate savory treat that will transport your taste buds straight to the French Quarter.

On the side, we’ve got roasted fingerling potatoes that are anything but ordinary. They’re loaded with a dollop of sour cream and extra bacon bits, making every bite a perfect balance of creamy, crunchy and comforting. This meal is a complete package that’s sure to satisfy your cravings for something indulgent and delicious.

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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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with rack in top position. Halve fingerling potatoes lengthwise and toss on a baking sheet with a drizzle of oil, salt and pepper. Roast until browned and tender, 20-25 minutes.
2. While potatoes roast, place bacon in a single layer in a large cold skillet. Cook over medium-high heat, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper towel-lined plate. Once cool, roughly chop. Wipe out the skillet.
3. Trim and thinly slice scallions, separating white and green parts. Peel and mince or grate garlic. Cut lemon into quarters.
4. Rinse shrimp under cold water and pat dry. Season with Cajun spice blend and half the dried thyme. Heat a drizzle of oil in the same skillet over medium-high heat. Add shrimp and scallion whites; cook, stirring, until shrimp are lightly browned, 1-2 minutes. Add garlic, garlic powder, Worcestershire sauce, half the chopped bacon, ½ cup water, 2 tablespoons butter and ⅛ teaspoon sugar. Cook, stirring constantly, until sauce thickens slightly and shrimp are cooked through, 2-3 minutes. (If sauce seems greasy, add ¼ cup water and boil until smooth.) Remove from heat; squeeze in lemon juice to taste.
5. Trim 1 inch off one end of each baguette. Use a spoon to hollow out the baguettes, leaving the crust intact. (Save the bread insides for another use, like breadcrumbs. Alternatively, skip hollowing and serve the shrimp with toasted baguette halves for dipping.) Toast baguettes in the oven or a toaster until golden, watching carefully to avoid burning.
6. Divide roasted potatoes between plates. Drizzle with sour cream and top with scallion greens and remaining bacon. Fill the toasted baguettes with as much saucy shrimp and sauce as they can hold. Serve sandwiches alongside the loaded potatoes with remaining lemon wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely under cold running water and pat dry before seasoning.

What can I substitute for Cajun spice blend?

Mix paprika, cayenne, garlic powder, onion powder, oregano and black pepper to taste.

Can I make this dish dairy-free?

Use dairy-free butter and omit the sour cream or use a plant-based alternative.