Sunday, October 14, 2018

Fried Shrimp Po' Boy


1 10-12" long piece of New Orleans Style French Bread
4 Tbsp Mayonnaise
3 Tbsp Creole Mustard
Pickle Slices
3/4 Cup Shredded Lettuce
Tomato Slices (Optional)
Fried Shrimp for Filling (Recipe below)


Slice the bread horizontally about 3/4 of the way through, leaving it hinged.

Spread the Mayonnaise on the inside of the bottom portion of the bread, spread the Creole Mustard on the inside of the Top portion.

Layer you pickles and Tomatoes (if using) on the bottom portion of the French Loaf. Fill with the lettuce, then top with the Fried Shrimp.


Fried Shrimp:

2 1/2 Cups Vegetable Oil for Frying
1/2 Cup A.P. Flour
1/4 Cup Corn Flour (Masa Harina)
1/4 Cup Corn Meal
2 Tbsp Creole Seasoning
1 Egg
2 Tbsp Water
1 Cup Peeled & Deveined Medium Shrimp

Heat the oil to 360 degrees F in a 2 qt. saucepan.

Season the flour with 1 Tbsp Creole Seasoning in a bowl.

In another bowl, Mix the egg well with 2 Tbsp of water.

In another bowl, Mix the Corn flour and Corn Meal and the remaining 1 Tbsp Creole Seasoning.

Dredge the shrimp in the seasoned flour, then the egg wash, then the corn product mixture.

Fry in batches in the 360 degree oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch.


Source: The Ultimate Guide to Cajun and Creole Cuisine

Olive Garden's Herbed Risotto

1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
1 Tbsp fresh chopped parsley ( 1 tsp dry)
1 Tbsp fresh chopped oregano (1 tsp dry)
1 Tbsp fresh chopped basil (1 tsp dry)
Salt and black pepper to taste
Fresh parsley, chopped


Hold the broth warm in a saucepan.

Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate. Add broth, about 1/2 cup at a time,
stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired
doneness. Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto.

Transfer to large bowl and garnish with parsley. Serve immediately.

Note: Finished risotto is creamy and rice is firm.

Serves 4 person,

Source: Olive Garden

Joe's Stone Crab's Key Lime Pie


5 egg yolks
2 cans (14-ounce) sweetened condensed milk
1 cup fresh lime juice
Zest of 1/2 lime

Graham Cracker Crust:

10 graham crackers, crushed
1/4 cup sugar
5 tablespoons melted butter
Whipped cream, optional


For the filling: Mix yolks, milk, juice, and zest.

For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 375 degrees F. Remove and let cool.
Pour in the filling and bake another 8 minutes at 375 degrees F. Remove and let cool. Once cool, place in the freezer until ready to use.
Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.

Serves 10 people.

Source: Joe's Stone Crab