For something a little different tonight I borrowed an idea from The Big Easy, New Orleans. We had Shrimp Po'Boys. Easy is the word, just warm or toast sub buns, spread with tartar sauce, and top with fried shrimp, shredded lettuce, and pickle slices. I did my own shrimp, but you can substitute frozen popcorn shrimp. I make my own tartar sauce which is more like a remoulade, because I add capers and tobassco. The shrimp I dip in a batter of corn flour, spices, and ice water, kind of a take on Tempura. I served the sandwiches with onion rings that I made from the leftover batter. Red beans and rice would be good with this.
What are you fixin'?
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Hi--I had butterfly shrimp for Friday night--I used a recipe from
a friend--she dips in tempura flour-then egg-then panko and fried in olive oil--I try to throw in a little nutritional content!!
It was very tasty and we also had pofk chops the night before--My family likes them spiced up and browned in the pan--yes, Virginia--that means frying again--but it is how the family likes them--They make chops on a stick at the State Fair and I'm trying to replicate the spicy rub. You and your blog have inspired me to cook again--after trying to please two very unique teenagers--I may have lost my will to cook!! Thank you--Mary
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