How To Make SHRIMP AND ANDOUILLE PO BOY | Recipes.net
This traditional Po Boy is a Louisiana classic typically packed with seafood and meats. In this recipe, the usual roast beef is switched up with andouille sausage and loaded up with shrimps. It is layered in a French baguette, assembled with greens and a hot remoulade sauce for a nice contrast of sweet, tangy, and spicy flavor.
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Ingredients:
1 French baguette, about 24-inches long
1 lb shrimps, preferably 16 to 20 count, peeled and deveined
1 lb Andouille sausage, sliced at an angle ⅛-inch thick
2 tbsp olive oil, plus more as needed
1 tbsp smoked paprika
½ tsp salt
½ tsp cayenne pepper
¼ tsp ground black pepper
¼ tsp onion powder
¼ tsp chili powder
Tomato and Onion Salad:
8 oz tomatoes, deseeded and sliced thinly
6 oz red onions, sliced thinly
3 tbsp olive oil
1¼ tbsp red wine vinegar
1¼ tbsp prepared horseradish
Salt and ground black pepper to taste
Hot Remoulade:
1 cup mayonnaise
3 tbsp wholegrain mustard
2 tbsp pickle relish
2 tbsp ketchup
2 tbsp hot sauce of your choice
2 tbsp lemon or pickle juice
1 tbsp minced green onions
1 tsp garlic
½ tsp cayenne pepper
Salt and ground black pepper to taste
Assembly:
Romaine lettuce
Pimientos drained and sliced thinly
To serve:
Potato fries or chips
⬇️ How to make Shrimp and Andouille Po Boy ⬇️
0:10 Combine all ingredients for the hot remoulade in a bowl. Stir to evenly incorporate, then adjust seasoning to taste. Set aside.
0:45 Assemble your tomato and onion salad next by combining all ingredients in a bowl. Stir to evenly incorporate, then adjust seasoning to taste. Set aside.
1:07 In a large mixing bowl, combine your shrimp, paprika, salt, cayenne and black peppers, onion powder, and chili powder. Toss to combine, then set aside to marinate briefly for at least 15 minutes.
1:25 Heat up a skillet with oil over medium heat. Add your sausages & saute until golden brown, roughly 10 minutes. Drain your sausages and set them aside in a warm area.
1:36 Using the remaining oil in the skillet (you can add more as necessary), saute your shrimp for roughly 5 to 7 minutes until fully cooked. Set aside.
To assemble:
1:44 Slice the baguette lengthwise but leave it hinged. Spread roughly 3 tablespoons of remoulade on both sides of the bread.
1:57 Place roughly 1 cup of lettuce leaves lengthwise, followed by roughly 1 cup of pimiento strips.
2:08 Next, place roughly ½ lb each of sausages and the shrimp.
2:22 Lastly, place roughly 5 tablespoons of the tomato and onion salad on top of your proteins.
2:38 Divide your po boy accordingly and serve with 1 cup of potato chips or fries.
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Mousse of Duck Liver from Chef Max Schacher
Sparkling aspic gives a warm glow to this terrine of duck liver. You make the aspic in two batches, one of which goes into the mold first and — after the mousse is unmolded — forms the top, the other of which forms the bottom. The mousse is flavored with thyme, port, and cognac, with a little cayenne pepper to pick up the pace.
Welldone - Grilled Shrimp With Mango 13/06/2014
Welldone is a home economics guide bringing you the tastiest food recipes
HOW TO MAKE PERFECTLY BOILED SHRIMP!!
There is nothing better, in my opinion than perfectly delicious shrimp and a delicious dipping sauce. Peel and eat shrimp come in a close second, but if we can eliminate the peeling even better. Today I am sharing with you how to make pot of perfectly boiled shrimp with some of the seafood boil seasoning that we shared in a previous video. Served with some delicious and traditional, spicy remoulade sauce that we recently shared. This is a great way to enjoy shrimp all year round, but in the summer it seems to be plentiful, especially in the coastal regions and when you know how to make it yourself, using traditional cooking techniques, you will look like a pro in the kitchen!
Shrimp are a favorite in our house and I have yet to meet a person who did not love them, boiled, steamed, fried or broiled. I know you are thinking of Forest Gump right now aren't you? With good reason! Shrimp is super versatile! Knowing how to cook it is the first step to enjoying it. Perfectly cooked boiled shrimp can be a hard thing to master, but I promise there is not difficult path to this task.
We will be using some of the seafood boil seasoning we presented in a previous video. You can find that here:
I am using 2 pounds of 16/20 Argentine red shrimp. You can feel free to use what you like. Fresh, frozen, up to you. I am using a frozen variety that we enjoy when we cannot source larger shrimp and we wanted to use these nice large ones today. Don't be confused by the numbers. They are merely an indicator of approximately how many shrimp you will find in a pound depending on their size. These 16/20 size are a favorite. 10/15 size are great when you really want to impress and they make for a great dinner presentation.
This all begins so simply with shrimp and water. You could stop there, but if you really want to make your shrimp ultra delicious you will want to build a seasoned water. What you would call a Court Bullion in culinary school. This is a quickly-cooked broth used for poaching foods, most commonly fish or, in this case, shrimp. A seasoned water that will help to season what is cooked in it.
To start your court bullion, you will need at least enough water to cover what you are are cooking. For the 2 pounds of shrimp I am using around 10 cups. Add in 1/4 cup of kosher salt or 2 tablespoons of fine salt. Stir well to dissolve. Add in a couple tablespoons of your favorite seafood seasoning and two lemons that you have squeezed into the water and add the shells in as well. This will help to really flavor the water and the shrimp.
Next we need to make a bouquet garni. This is nothing more than a bundle of spices that will further flavor the water. In this case we are using 1 cup of our homemade seafood boil seasoning. I poured this into a square that I cut from a new flour sack towel and fashioned this into a begger's purse then tied tightly with kitchen twine so it will not unravel in the pot. This will help you have less of a mess in the end with loose spices in the water.
Add all of these ingredients to the pot, bring to a simmer and allow this to simmer for 10 to 15 minutes to allow the flavors to concentrate and meld. Once the water has fully simmered remove the bouquet garni from the pot and turn the heat down to low or even turn it off. Add the shrimp and allow them to have a bit of a warm swim for no more than 5 minutes. Remove the shrimp to an awaiting ice bath. That is just a bowl, large enough to hold the cooked shrimp, some water and some ice. This will stop the cooking process and help the shrimp to cool down making them perfectly ready to enjoy.
Now you can drain the shrimp from the ice bath and serve as you like. Use the shrimp, chopped up in delicious salad. Serve in a traditional shrimp cocktail or in a fun Mexican style shrimp cocktail or as a shrimp Louis salad with cool romaine lettuce and some of that delicious remoulade sauce. The fact that you can prep delicious shrimp and have them on hand in your fridge for quick high protein snacks is a real plus. Especially if you are trying to eat better and have delicious foods on hand.
I hope you give this method for cooking perfectly boiled shrimp a try, sometime soon and I hope you love it!
Happy Eating!!
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Let's Cook! Crispy Shrimp Rolls from a Super Yacht Galley
Something completely new for me - I filmed a recipe video! We're making Crispy Shrimp Rolls (Shrimp Po' Boys, whatever you want to call em) and I'll break it all down for you in this video. On the menu today is:
Crispy Shrimp Rolls
Poppy & Sesame Seed Slaw
Chef's Salad with Honey Nuts
Cauliflower and Celeriac Soup
Big thanks to Kamikoto Knives - visit
for a 50USD discount!
Hot Dog Buns: Makes approx 20-22 (based on a recipe from @chef_sam_holloway)
1500g bread flour
750g lukewarm milk
150g butter (room temperature)
150g sugar
15g salt
21g dry active yeast
2-3 tablespoons of water
In a small box, mix the yeast & water together with a pinch of sugar, stirring well.
Tip the flour, sugar, salt and butter into the bowl of a stand mixer, and pour in most of the milk (leaving a splash or two behind in the jug) Tip in the activated yeast mixture, being sure to scrape all the yeast in.
Start kneading with the dough hook, and over the first 2-3 minutes monitor to see if it needs the extra milk - if it looks a bit dry and shaggy, add it in. Stop adding in the milk if it starts looking sticky.
It will take about 10min for the dough to properly come together in the stand mixer, it should be slightly shiny looking, smooth and spring back when you poke it with a finger.
Place the dough into an oiled container (or bowl) and cover, put in a warm place to rise for 1hr or until doubled in size.
Get your baking trays ready, lined with parchment or silpat mats.
Tip the dough onto your work surface and press it out into a rough rectangle. Cut in half lengthways, and then start cutting each half into little rectangle shapes (makes more sense when you watch the video!) You can weigh each one if you are being particular, these ones are about 100-120g (1.5kg flour size mix makes 22 rolls). Otherwise just eyeball it - they will turn out fine!
Flatten each little rectangle down then roll up into a long sausage. Firmly pinch the edges together to make a seam, the roll a few times on the bench to even things out. Place seam-side down (v important) on the baking tray. Each roll should be about 1cm (1/2 inch apart). This means they'll rise to touch each other and get that authentic look! Cover and leave to prove for another 45min-1hr. They are ready when almost doubled, and when you poke them, your finger should leave a little dent. If you poke and it bounces back smoothly, it needs to prove more.
Heat your oven to 200 Celsius / 390 Fahrenheit. Slide the rolls in gently, and for extra bonus points, splash a ¼ cup or so of hot water directly onto the bottom of the oven to create some steam (alternatively, fill a spray bottle with water and spray around the oven.) This helps the rolls rise and also creates a nicer crust.
Every oven is different so its tricky to give an exact time when they'd be ready, but I'd say approximately 10minutes. They should be a nicely golden brown, and feel 'light' when you lift them. It's totally okay to open the oven door and check around the 9 minute mark - even tear into one if your feeling nervous! When done, pull off the tray and onto a wire rack to cool.
Once cool, tear apart and you're ready to go!
Remoulade:
1.5 cup grated or julianned celeriac
2-3 spring onions
1 clove garlic, crushed
1 tablespoon wholegrain mustard
1 tablespoon horseradish
Juice from half a lemon
Generous splash Tabasco
Generous splash Worcestershire Sauce
Salt & pepper to taste
1 cup mayonnaise
Nice to add but not essential: chopped parsley, sprinkle of paprika, sprinkle of celery seeds
Mix thoroughly, taste to make sure you're happy with it (add more tabasco etc) then set aside.
Shrimp:
Toss the shrimp in 1 cup buttermilk
Combine:
1 cup AP flour
¼ cup cornflour
1tsp garlic powder
1tsp mild paprika
½ tsp oregano
½ tsp thyme
½ tsp cayenne pepper
½ tsp black pepper
Pull the shrimp from the buttermilk and toss in the flour, making sure they are completely covered.
Deep or shallow fry at 170-180 celsius until just cooked through, about 3-4 minutes.
Poppy & Sesame Seed Slaw:
2 sticks of celery, thinly sliced
1 cup shredded red cabbage
1 cup shredded white cabbage
2 carrots, peeled into ribbons
Dressing:
1 teaspoon red wine vinegar
1 teaspoon agave syrup
1 tablespoon olive oil
Sprinkle of black poppy seeds
Sprinkle of sesame seeds
Salt and pepper
Mix the veg in a large bowl, mix the dressing in a small bowl and only combine just before serving. Use your hands!
Pala Casino Dining: Fritto Misto from CAVE
We're starting off our dinner at CAVE tonight with the Fritto Misto appetizer! Jumbo Shrimp, Halibut, one large Scallop, Calamari, Popcorn Mussels, Zucchini, Artichokes and Capers with a side of Zesty Tomato Sauce. Oh, and don't forget to pair it with a Sculpin from Ballast Point Brewing & Spirits!