Happy Fat Tuesday!
For my first blog post on food...I've got Shrimp Po'Boys for you. They're not your typical fried heavy Po'Boys, these are grilled and they are DELICIOUS! The salad is inspired by one of New Orleans' most popular chefs.
(adapted from myrecipes.com)
- 1 pound shrimp
- 2 Tbsp Williams-Sonoma
Chili-Lime rub
- 2 Tbsp olive oil
- 2/3 cup mayonnaise
- 2 1/2 Tbsp Dijon mustard
- 1/4 tsp. Tabasco sauce
- 1 semolina baguette
- 2 Tbsp butter, room temp.
- sliced tomato
- shredded romaine lettuce
- sliced onion
1. Heat oven to 350F. Remove the soft centers of the baguette. Put the bread, cut side up, on a baking sheet. Brush with the butter.
2. in a small bowl, mix together mayonnaise, mustard and tabasco.
3. In a large bowl, mix shrimp, chili-lime rub and oil together.
4. Grill shrimp in pan until cooked through, about 3-4 minutes per side.
5. Bake the pieces of baguette until crisp, about 5 minutes. Apply the sauce to both sides of the bread, add the lettuce, tomato, onion and shrimp.
6. ENJOY!
(adapted from myrecipes.com)
- 1 navel orange
- 1/4 cup white balsamic vinegar
- 1/2 cup olive oil
- salt
- pepper
- about 5 oz arugula
- 1/2 medium fennel bulb, quarted and sliced very thin
- 1/2 sweet onion, sliced thin
- 10 pitted kalamata olives, quarted
1. Slice off the top and bottom of the orange. With a flat end of the orange on a cutting board, cut off the peel from top to bottom. Working over a bowl to collect juice, cut between membranes to separate orange segments, and set about 4 segments aside. Cut these four segments into 3 pieces each.
2. Squeeze juice from the rest of the orange pieces, to get about 1/2 cup. Place into a sauté pan, add vinegar and bring to a boil over medium-high heat. Reduce the heat to low and simmer until reduced to about 1/4...about 6-7 minutes. Pout into a bowl and whisk in olive oil. Add salt and pepper to taste.
3. Toss arugula with fennel, onion and dressing. Add orange segments and olives to top. Serve immediately.
4. ENJOY!
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