Shrimp Po’ Boy & Shrimp with Creamy Polenta

2 Comments

po20

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 🙂

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

po1    po2

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

po3

Divide flour mixture into 2 dishes

po4

dredge shrimp in first flour dish, then into egg,

po6

then into 2nd flour dish

po7

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

po8                              po9

add shrimp and cook for about 30 seconds each side

po10         po11

Place them on a paper towel

po12

Remoulade Sauce/slaw  ingredients

po13

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

po14                po15

add in cabbage/lettuce                    mix together

po16               po17

Slice roll add some of the slaw

po18

top with the shrimp and top of roll

po19

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

polentcover

Ingredients for Polenta

polent1

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

polent2

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

polent3                                        polent4

The stir in cream cheese

polent5

until fully combined and creamy

polent6

serve with shrimp

polent7

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!!!!

Advertisements

Mango & Avocado Salad with Spicy Honey Chicken

Leave a comment

I really do love mangoes and avocadoes together, on salads, as salsa, I think that for most part mangoes are a lost fruit, if people just knew how good they are and can be a great addition to any dish.

I know that it may not be the easiest to obtain that delicious yellow orange-ish fleshy goodness, but the more you know how to cut it open the easier it is.

How do you cut a mango?

Mangoes have long flat seeds in the center and the best way to cut them is by cutting parallel to the seed.  Using a sharp chef’s knife, start just off the centerline and cut parallel to the seed.  If you come into contact with the pit, follow the contours of the pit and continue cutting. You’ll get three pieces: the pit and two so-called cheeks of mango pulp.  You can cut around the pit to get more, or do what I do, I peel that center piece and eat the flesh around the pit, like you do sometimes with a peach pit.

Take the tip of your knife cutting down in lines up and down as well as sideways of each so-called cheek, by pushing on the skin side popping the cubes upward, cut cubes off at base of the skin.

Spicy Honey Chicken

4 boneless chicken breast, trimmed
2 tbsp. olive oil
¼ tsp. cayenne pepper
3 tbsp. honey
1 ½ tbsp. apple cider vinegar
salt and pepper to season

In a small bowl whisk together honey, vinegar and cayenne; set aside

In a large skillet over medium-low heat, add oil, season chicken both sides with salt and pepper, cook chicken just until light brown, then flip. Start basting chicken with honey mixture, flipping chicken to baste both sides often until chicken is cook through and juices run clear.

In the meantime make

Mango and Avocado Salad

2 mangoes, cubed
2 avocadoes, cubed
¼ cup fresh cilantro, chopped
2 tbsp. honey
3 tbsp. mayonnaise (use Greek yogurt to make it healthier)
1 tbsp. lime juice
1 tbsp. honey Dijon mustard

In a medium bowl whisk together honey, mayo, juice and mustard, fold in mango, avocado and cilantro.

To serve place chicken on plate and top with Mango and Avocado salad, this dish is great with pecan rice, just make rice however you make rice and stir in a ¼ – ½ cup of chopped toasted pecans.

Another way of serving this summer dish would be to plate a bed of lettuce, top with sliced chicken, then Mango & Avocado salad…Which ever way you serve it…have fun with it and enjoy!!!

Spicy Pork Tenderloin with Roasted Corn & Tomato Salad

Leave a comment

I love using pork tenderloin, it really is a no fail meat.  This rub is nice and spicy with Cocoa and espresso powders, great for a nice thick steak as well.

I am pairing this with a Roasted Corn and Tomato Salad…hope you will try it!

Chef Amy’s Spicy Pork Rub

1 tbsp. chipotle chili powder
½ tsp. cumin
1/3 cup brown sugar
2 tsp. espresso powder
2 tbsp. cocoa powder
2 tsp. kosher salt

In a small container mix all together well, this will be enough for 4-6 pork tenderloins.  You can rub as must or as little as you want.

Pork tenderloin, fat and silver skin removed, rub spice blend all over pork, grill over medium heat, turning as needed until internal temperature registers 145 with a meat thermometer. 

Remove from heat, tent with foil and let rest for at least 10 minutes, then slice and serve with Roasted Corn and tomato salad.

Keep remaining rub in an air tight container.

Roasted Corn and Tomato Salad

3-4 ears of corn, grilled, kernels cut off (about 3 cups)
1 container of grape or cherry tomatoes, halved
1 cup queso fresco cheese, crumbled
2 tbsp. cilantro, chopped
1 tbsp. lime juice
zest of 1 lime
2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
salt  and pepper to taste

If you don’t want to grill your corn, then just cut kernels off the cobs and in a large skillet over medium heat add 1 tbsp. oil, add corn and cook until soft, 3-5 minutes.  Cool corn slightly.

Whisk together lime juice, zest, vinegar and oil in a small bowl..
In a large bowl add tomatoes, corn, cheese and cilantro, toss with vinaigrette then season with salt and pepper.  Serve with Pork

Tortilla Soup

Leave a comment

This tortilla soup was a big hit, it doesn’t have a little kick from the ancho powder, you can cut back on that a little.  Great for a party with some Mexican Beer or Margaritas!!!  Enjoy!!

6 – 6 inch corn tortillas, cut into 1 inch pieces
1 large onion, chopped
4 garlic cloves, chopped
2 bay leaves
2 tbsp. ancho powder
1 tbsp. cumin
6 cups chicken stock
1 can diced tomatoes with green chilies
1 can diced green chilies
1 ½ cup corn, fresh cut off the cob, frozen or can
½ cup cilantro, chopped
1 rotisserie chicken, skin and bones discarded, meat shredded or chopped
In a large stock pot add 3 tbsp. oil over medium heat, add tortilla pieces and cook, stirring, until browned, 2-3 minutes.  Add 1 tbsp. oil more then add onion, garlic, ancho powder, cumin and cilantro.  Cook, stirring until spices are fragrant and onion is softened about 7-8 minutes.  Add stock, tomatoes, green chilies, corn and bay leaves, bring to a boil, add chicken and lower to a simmer until ready to serve. Season with salt and pepper.

You can garnish the soup with tortilla chips, red onion, queso fresco, jalapenos, avocados and sour cream.

Beef Carnitas

Leave a comment

This recipe is my easy way of making beef carnitas in the crock pot.  It really is easy and something different that you can have cooking as you are going about your busy day.  You can also serve these at a party on a buffet, have different toppings that your guest can choose.  I made mini flour tortillas to serve, by using a 3.5-4 inch round cookie cutter, you can get 4-5 rounds out of a large tortilla round.

Hope you enjoy!!!

3-4 lb. chuck roast
1 large onion, chopped
4 garlic cloves, chopped
 2 chipotle peppers, chopped
1 cup beef broth
2 can green chilies
1 tsp. cumin
1 tsp. oregano
1 tsp. salt

In crock pot add half the onions to the bottom, then place roast on top, then rest of the onions.  In a bowl add all the rest of the ingredients and mix together, then pour on top of roast, cook on low for 6-7 hours.

Remove roast, shred and set aside. Add to blender or food processor, all the good bits left in the pot (onions & chilies, leaving the liquid. Add only about ½ -1 cup as needed to make a thick sauce, add 1 tbsp. adobo sauce or 1 chipotle chopped if want more heat, blend again to mix. Pour over top of the beef and mix together.  Serve with warm tortillas, pico de gallo, queso fresco cheese, sour cream, cheddar cheese, diced jalapeno etc., really what ever you want.