Tuesday, November 17, 2009

shrimp po'boys

So a couple weeks ago I snuck outta work an hour early to spend some much needed TLC-time with the Man. We bonded and reconnected over an afternoon in the kitchen.

We made Shrimp Po' Boys....and boy were they simple and delicious!!! Here is our simple-make-shift recipe.

One small loaf of French Bread (half for me, half for him!)
A couple of pieces of lettuce (We use two ribs of romaine)
Mayo (the dress the bread with)
About a cup or so of flour
Olive Oil (enough to fill the bottom of a saute pan)
Seafood Marinade (we choose a Red Wine Dijon flavor from the seafood section at whole foods)
Raw shrimp (about 1lb or two)
Salt N Pepper
Seasonings for the flour (umm cajun and Lawry's?!)

How to:
- First you want to peel and de-vein the shrimp

- Put the cleaned shirmp into a bowl and cover with the marinade
- While that is working, fill the bottom of a medium to large saute pan with olive oil and turn on med-high heat.
- Pour your flour into a flat dish (or tupperware, what ever makes you happy!) then season with the salt and peper, and other seasonings you may have on hand - extra flavor is always good!
- Take the shrimp covered in marinade and dredge them in the flour. Get them nice and covered!
- Test the oil to make sure it is hot enough (I learned while watching Rachel Ray (dont' judge!) that if you turn a wooden spoon upside down in the oil it will bubble around the submerged part when ready)

- Put in a few shirmp down at a time - don't want to crowd the pan.
- Now they will cook quickly (maybe a minute or so a side), flip and then place on a plate with a paper towel. Repeat until done.
- Dress the french bread how you like - we are mayo, lettuce and maybe a bit of tarter too kinda people! Top will you delicious shirmps



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