Cajun Garlic Shrimp and Bacon Sandwiches with Loaded Fingerling Potatoes

These sandwiches draw inspiration from New Orleans-style BBQ shrimp, known for its rich, buttery and garlicky sauce. Juicy shrimp are seasoned with Cajun spices and cooked in a savory pan sauce, then piled into toasted baguettes with crispy bacon. It’s a messy, delicious and utterly satisfying meal.

On the side, roasted fingerling potatoes get the loaded treatment: a dollop of sour cream, a sprinkle of scallions and extra bacon bits. This dish is perfect for a cozy dinner that feels like a special occasion.

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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

20 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

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute fingerling potatoes with small Yukon Gold or red potatoes. Just cut them into halves or quarters so they roast evenly.

How do I prevent the sauce from becoming greasy?

If the sauce looks greasy after cooking, add a splash of water (about ¼ cup) and bring it to a boil while stirring. This will help emulsify the butter and create a smooth sauce.

Can I make this dish ahead of time?

The shrimp and sauce are best enjoyed fresh, but you can prepare the bacon and roast the potatoes ahead. Reheat the potatoes in the oven and cook the shrimp just before serving.