Monthly Archives: March 2015

Grilled Shrimp Po’boy

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shrimp_poboy

Yield: 4

Grilled Shrimp Po'boy

Grilled Shrimp Po'boy
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes

Ingredients

  • Bamboo skewers, soaked in water for 30 minutes
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2/3 cup olive oil
  • 4 cloves garlic, peeled and smashed
  • 2 lemons, juiced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • Kosher salt and freshly ground black pepper
  • 1 French baguette, sliced lengthwise in 1/2
  • Sweet Pickle Mayonnaise, recipe follows
  • Shredded lettuce, for serving
  • Sliced tomato, for serving
  • =====
  • Butter sauce, recipe follows
  • 1/2 stick salted butter
  • 1/2 lemon, juiced
  • 1 tablespoon hot sauce
  • Dash Worcestershire sauce
  • ====
  • Sweet pickle mayonnaise, recipe follows
  • 3/4 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped capers
  • Dash hot sauce
  • Kosher salt and freshly ground black pepper

Instructions

  2. Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
  3. Cook's Note: Don't crowd the shrimp onto the skewer. Allow a little space between, so they cook evenly.
  4. Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
  5. Preheat the grill to medium-high heat.
  6. Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
  7. Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the butter sauce.
  8. Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
  9. Butter Sauce:
  10. Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
  11. Sweet Pickle Mayonnaise:
  12. Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.
© Laurie
Cuisine: American / Category: Main

 

Baked Crab Cakes

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crabcakes

Yield: 8 cakes

Baked Crab Cakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 egg
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 dash hot sauce
  • 1/2 teaspoon Old Bay
  • 1/2 cup chopped red bell pepper
  • 1 cup scallion, finely chopped
  • 1 lb. lump crab meat
  • 3/4 cup dry bread crumbs
  • 1/4 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions

  2. Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
  3. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a dish.
  4. Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
  5. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Nutrition Information

Serving Size

2 cakes
Amount Per Serving Calories 203.16Total Fat 4gSaturated Fat 3gUnsaturated Fat 1gCholesterol 144.44mgSodium 758.18mgFiber 8gSugar 2.96gProtein 25.25g
© Laurie