Shrimp Po' Boys

Thanks to George-Anne for the Rachael Ray cookbook where I found this recipe!

Ingredients

• Vegetable or peanut oil, for frying
• 1 large egg
• 1 cup milk, eyeball it
• 1 1/2 pounds large shrimp, deveined
• Salt
• 1/2 cup flour
• 1 cup cornmeal or bread crumbs
• 2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)
• 4 soft club rolls or sub rolls, split
• 1 beefsteak tomato, thinly sliced
• 8 pieces Bibb or butter lettuce *I used shredded romaine
  
• 1 lemon cut into wedges
• 1/4 cup sweet pickle relish *if you don't like sweet pickle relish but like regular pickles give it a try for the extra zip!
  
• 1/2 cup spicy, grainy mustard
• Few drops hot sauce

Directions

Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.

Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.

Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.

Tomato-Curry Soup

Great recipe for a cold fall/winter day.

(adapted from http://www.atasteofthai.com/index.php?page=recipe&id=320)

INGREDIENTS

1 tablespoon olive oil

1/2 cup celery and bell peppers

1 tablespoon red curry paste

28 oz whole tomatoes, peeled

1-13.5 oz can regular coconut milk

16 oz can of straw mushrooms

1/2 pound fresh or uncooked frozen shrimp (vegetarian/vegan: firm tofu)

2 tablespoons brown sugar

2 tablespoons fresh lime juice

2 tablespoons fresh basil

DIRECTIONS

1. In a medium sized non-aluminum sauce pan, heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved.

2. Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.

3. Add shrimp or tofu, sugar, lime juice and basil. Cook, stirring occasionally, until shrimp is just tender. Serve with or without rice. We used Naan.

Takes 20 - 30 minutes to prepare.

Mustard and Brown Sugar Salmon (or pork)

Mustard and Brown Sugar Salmon (or pork)

2 tbsp dark brown sugar
1 1/2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground cumin
1/4 tsp mustard powder
4 salmon fillets (6 oz each), skin removed
1 tsp olive oil

Directions
1. Stir together sugar, salt, pepper, cumin, and mustard in small bowl.
2. Press sugar mixture evenly onto fish.
3. Heat oil in large nonstick or cast-iron skillet over medium heat.
4. When hot, place fish in pan. Cook until rub dissolves and darkens slightly (being careful not to burn), about 4 minutes. Flip fish and cook to medium doneness, about 1 minute.

I think this recipe is also great on pork but of course the cooking process is different. I would brown both sides of the pork chop then stick the cast iron skillet in the oven to complete cooking.

Seafood Entrees