Friday, September 24, 2010

Fabulous Food Friday


Last night, I made shrimp po boys, seafood balls, and homemade remoulade sauce (all for the first time!) It was fun but a lot of work. I thought everything turned out well with a few adjustments. Olivia tore UP the seafood balls too! But again, what won't that girl eat these days?

Recipes:

Shrimp po boy:

Fried shrimp- I made the batter with flour, Old bay seasoning, garlic powder, salt and pepper. I dredged the shrimp first in a beaten egg with a splash of Louisiana hot sauce added, then in the batter, then fried them in canola oil for just a couple of minutes. Shrimp cook really fast so don't overcook them

Hoagie rolls
Lettuce
Remoulade sauce

Seafood balls:

1/2 cup prepared Tartar sauce
1 tablespoon Cajun spice mix
2 eggs, beaten, separate
1/4 cup dried breadcrumbs
1 cup cooked white rice, leftover is fine
1 (7-ounce) can whole corn kernels, drained
1 (6-ounce) can salmon fish
1 (6-ounce) can crabmeat
1/2 lb cooked, cleaned, and peeled shrimp
1 tablespoon grainy mustard
2 tablespoons dried parsley flakes
Salt and freshly ground black pepper
Peanut oil for frying

Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and breadcrumbs and fold together gently but thoroughly. Roll the mixture into 1 1/2 inch balls and dip into the beaten egg and then dredge in the breadcrumbs. Deep fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.

*My modifications: I did not have parsley so I left it out. I think this made them harder to form into a ball so I added some breadcrumbs just to help bind them. Also, the mixture was soooo moist that I did not dip them in the egg mixture but just put them in the breadcrumbs. Make sure you drain all the seafood and corn really well. I would probably strain this for a while. Also, towards the last few balls, they were falling apart in the oil so I baked the rest. The breadcrumbs did not turn out golden brown in the oven but tasted good nonetheless!

Recipe of Paula Deen y'all!

And finally the remoulade sauce:

Ingredients
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons Creole mustard (I used dijon because I couldn't find creole mustard)
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style hot sauce, or to taste
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley (left this out)
2 tablespoons chopped green olives (left this out)
2 tablespoons minced celery (left this out since I hate celery!)
1 clove garlic, minced
1/2 teaspoon chili powder (used cayenne instead)
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper

Directions
1.Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

*Again, my opinion is that this was WAAAAAAY to mayonaissey tasting for me! So I ended up adding more chili sauce to balance out the taste. Next time, I would probably only use 2/3 cup mayo and leave the rest of the ingredients the same. Also, let it sit overnight for best flavor!

Hope you try these recipes and enjoy them. I needed a "home" cooking fix so Cajun food it was!

2 comments:

Carol said...

Sounds so yummy! If you think you'd make it again I'll send you some creole mustard. It is probably easier to find here in Louisiana! LOL

Brandi and Adam Hart said...

I said to myself, "Mmmm!" before I even read the recipe. That looks so delicious! A little taste of home.