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Shrimp Po Boy

1 12 inch french bread
24 pcs. Shrimp to fry

Heat oil at 300-325 degrees. Toss shrimp in seasoned flour. Shake-off excess flour then place in hot oil for 2-4 minutes. Then place shrimp on a paper towel to drain off excess oil.

Green Onion Dressing for Shrimp PoBoy:

3 cup mayonnaise
2 cup green onion, minced
3 Tbs creole mustard
1/2 lemon, squeezed
1 tsp tobasco
1 tsp worcestershire
salt & pepper to taste

In a stainless steel bowl whisk all ingredients together and season.  

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Portuguese sausage Corn Soup

1 Tbs salad oil 2 Tbs unsalted butter 1 cup onions, diced 4 Tbs flour 1 cup celery, diced 3/4 gal. water 1 cup bell pepper, diced 1 cup chicken stock 2 Tbs garlic, minced 2 Tbs creole seasoning 3 cup corn kernels 2 Tbs sugar In a sauce pot or wok heat salad oil. Then sweat onions, celery, bell peppers and garlic for 3-4 minutes (till transparent). Add corn and cook for about 2-3 minutes. Add butter then gradually add flour to thicken mixture. Add water and chicken stock then season with creole spice, sugar, salt and pepper to taste.