Shrimp Po’ Boy & Shrimp with Creamy Polenta

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I made Shrimp Po’ Boy’s for a recent get together with friends, and it was a HUGE hit!! ¬†I must admit I’ve never had a Po’ Boy, shrimp, seafood, beef or otherwise, but this one turned out down right delicious.

I had gotten a couple extra piece’s of shrimp for my dinner the next day and I made the shrimp the same way, but served it with creamy polenta. ¬†
So you get both recipes in one blog ūüôā

You can also I serve this shrimp with just the Remoulade sauce at party, I just love the light crispy coating on the shrimp.  Also would be great on a salad too, summer is coming and this would be a quick addition to a great refreshing summer salad.

Now I used large 16/20 shrimp 4-5 per person, I also used ciabatta rolls, you can use any fluffy crusted bread or roll.

Or you could also serve these as sliders on slider buns, one piece of shrimp is diffidently a nice size for this different party appetizer

First you need a Remoulade sauce/slaw, this¬†usually¬†starts with mayonnaise, then after that its your own taste buds that will take you to the end. ¬†Just Wikipedia it, it will tell you were to begin and give you ideas on what to add…here’s mine

Shrimp Ingredients

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Add spices, flour and cornstarch together whisk,
then whisk egg & milk together

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Divide flour mixture into 2 dishes

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dredge shrimp in first flour dish, then into egg,

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then into 2nd flour dish

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get  your oil hot, about 350 degrees            to know your oil is hot and ready
                                                                            take the end of a wooden spoon
                                                                            press to bottom of skillet if it
                                                                  sizzles then you know it hot and ready

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add shrimp and cook for about 30 seconds each side

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Place them on a paper towel

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Remoulade Sauce/slaw  ingredients

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Slice cabbage or lettuce thinly       in a small bowl add Remoulade 
You can use pre cut as well                sauce ingredients, mix to combine

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add in cabbage/lettuce                    mix together

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Slice roll add some of the slaw

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top with the shrimp and top of roll

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Recipes

Remoulade Sauce

1 cup Hellmann’s Mayonnaise
3 tbsp. horseradish
1 1/2 tsp. garlic powder
4 tbsp. lemon juice
1 tsp. each kosher salt and white pepper
3 tbsp. sweet pickle relish
2 1/4 tsp. paprika

Mix all together and refrigerate until ready.

I take 1 bag of shredded lettuce, ¬†or if you like more of a “crunch” then use a bag of angel hair cabbage, or thinly slice it off the heads, place it in a large bowl and add about half to 3/4 of the remoulade sauce, toss to fully combine. ¬† Keep the rest of the sauce if you like more on your sandwich.¬†

Shrimp

Peel and devein shrimp, tails off, just as much shrimp as you want to make for each sandwich.

1/2 cup each all-purpose flour and cornstarch
4 tsp. each cayenne pepper, onion powder, garlic powder and paprika
2 tsp. kosher salt
2 eggs
2 tbsp. half and half
Oil for cooking

Whisk together flour, cornstarch, cayenne, onion/garlic powder, paprika and salt in a medium bowl, divide mixture into 2 shallow dishes, in another shallow dish whisk eggs and half n half together.  

In a medium/large skillet add enough oil so it will come up half way to the side of the shrimp.  Heat over medium high heat, (adjust heat as cooking so not to burn).
Once oil is hot, take shrimp and coat them in the first dish of flour mixture, then dip them into the egg wash, then into the  other dish of the flour mixture, coating evenly.
Carefully place them into the hot oil and cook on each side for maybe only 30 seconds each side.  Shrimp cooks quickly, so you want to work fast not too ever cook the shrimp.
Once cooked place on a platter lined with paper towels.

To make a Po’ Boy

Cut your roll or bun in half, on bottom piece layer some lettuce/cabbage mixture and top with the shrimp, if you want to add a little more remoulade sauce on top then do it, top with other half of the roll.

Grab a cold beer (if you like that) or some cold Iced Tea or Lemonade and dig your chops right in…yummmmmm

Now for the Shrimp with Polenta

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Ingredients for Polenta

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once the water/broth comes to a boil whisk in polenta

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add butter and let cook for 30 minutes it will look like this

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The stir in cream cheese

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until fully combined and creamy

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serve with shrimp

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Shrimp with Polenta

Use recipe above for shrimp 3 or 4 shrimp per person

Polenta

2 cups water or broth (chicken or veggie)
1/2 cup polenta
2 tbsp. butter
4 oz. cream cheese

In a medium sauce pan add water and bring to a boil medium high heat, then quickly whisk in polenta until it has been fully incorporated.  Reduce the heat to low simmer, add butter and allow potenta to cook uncovered for 30 minutes, stirring occasionally.  Then stir in cream cheese (marscarpone cheese can be used as well), season with salt, stir until cream cheese in fully incorporated and creamy.

You can serve with just like I did above or serve as a side with the shrimp and some delicious grilled or roasted asparagus, what a great summer dinner!!!

Enjoy!!!!

Mango Avocado Salad with Balsamic Poppy Seed Dressing

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This is¬†“Part Two” of my previous blog
“Mango Wrapped Coconut Macadamia Nut Crusted Tilapia”

I served this salad with it and I must say it just went perfectly together.

Now like I have said in a past blog I work for a local grocery chain (Remke bigg’s), and I will get products from time to time from our¬†merchandisers. ¬†I recently got this product, that is not out yet, but it’s

Hellmann’s ¬†–¬†Creamy Balsamic Mayonnaise
mayo jar

So I’ve been trying to think of something to do with it, I do like it a lot, I’ve already made tuna salad with it and it gave it¬†great¬†flavor. ¬†So I was thinking about this salad that I have had before but used a creamy store bought poppy seed dressing. ¬†And thought well why not make a “Balsamic” Poppy Seed Dressing instead…

And you know, it was really, really good I must say, along with this salad my family got to partake in the eating of the fish recipe as well, when I was putting these couple of blogs together.

Ingredients for Dressing – along with a little sugar

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add mayo, balsamic, sugar and half n half in a bowl and whisk it together

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then add the poppy seeds and mix

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Prep Mango and Avocado

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Leftover Coconut Macadamia nut crusted topping
(from fish recipe, one right before this one) I toasted it until brown

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Put a little dressing in a large bowl
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Then add your lettuce and toss with tongs to coat leaves

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I place the tossed greens on a platter,
then topped it with the mango & avocado pieces

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You can certainly serve it just like that or use the topping
if you just make the salad you can add some toasted almond slivers,
pecans or whatever  you like

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Mango Avocado Salad with Balsamic Poppy Seed Dressing

Recipe

Dressing
1/4 cup Hellmann’s Balsamic Mayo
2 tbsp. half n half
1 1/2 tbsp. aged balsamic vinegar
2 tsp. sugar
1 1/2 tsp. Poppy seeds

In a small bowl add mayo, half n half, sugar & vinegar, whisk to combine then add poppy seeds.  This can be kept for up to a week in a container in the refrigerator.

1 mango
1 Avocado
1 Mixed greens
1/3 cup of crispy topping

Peel and chop mango, open avocado, take seed out and scoop out fruit, chop. You may not use all the mango or avocado, its up to you and how much you want to use.  This is what I use with a whole bag of mixed greens.

In a large bowl pour in about half of dressing, then add greens, toss to coat, if you need more dressing, pour it down the side of the bowl, and toss again, this just allows the greens coat evenly.

Place greens on a platter or individual plates, then top with mango, avocado and topping then serve!!  Enjoy!!!