Cajun Garlic Shrimp and Bacon Sandwiches with Loaded Fingerling Potatoes

These sandwiches take inspiration from New Orleans-style BBQ shrimp, known for its rich, buttery and garlicky sauce. We’ve loaded saucy Cajun-spiced shrimp and crispy bacon into toasted baguettes for the ultimate savory treat. On the side, roasted fingerling potatoes are topped with sour cream and more bacon to complete this comforting meal.

Perfect for a weeknight dinner that feels special, this recipe comes together in under 40 minutes. The combination of spicy shrimp, smoky bacon and creamy potatoes is sure to satisfy your cravings.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

teaspoon (tsp) Black PepperView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 450°F. Wash and dry produce. Halve fingerling potatoes lengthwise and toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. 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. While bacon cooks, trim and thinly slice scallions, separating white and green parts. Peel and mince or grate garlic. Quarter the lemon.
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 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 bring to a boil; cook until smooth. Turn off heat and squeeze in lemon juice to taste.
5. Trim 1 inch off one end of each baguette. Carefully hollow out the baguettes with a spoon, leaving the crust intact. (Save insides for breadcrumbs or another use.) Alternatively, skip hollowing and serve the shrimp alongside toasted baguettes for dipping. Toast baguettes until golden, watching carefully to avoid burning.
6. Divide roasted potatoes between plates. Drizzle with sour cream and garnish with scallion greens and remaining bacon. Fill the hollowed baguettes with as much saucy shrimp and remaining sauce as will fit. Serve sandwiches and any extra shrimp alongside potatoes with lemon wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for Cajun spice blend?

You can make your own by combining paprika, cayenne, garlic powder, onion powder, oregano and black pepper.

Can I make this dish dairy-free?

Substitute the butter with a dairy-free alternative and use a dairy-free sour cream. The flavor will be slightly different but still delicious.