Wednesday, May 28, 2008

Po' Boys on the Horizon!

Along with decorating our home and finding out new ways to beat Mango on Wii, I have been infatuated with finding fun recipes to try. I must confess, that before I got married my culinary achievement was making my mom's famous lasagna, however now I am determined to learn how to cook, and cook well. So everyday I search my favorite food blogs and sites for new recipes I can try. Today, while perusing the cooking board on The Nest, I decided to look through some of food blogs authored by these talented Nesties and even found a couple of favorites.

There was one in particular that caught my attention called Sweet Savory Southern, which is dedicated to southern food. Being that my husband is originally from New Orleans, Louisiana, I was especially excited because I would love to learn how to cook the food that he grew up with. As I looked through the many recipes on her blog, I quickly landed on one of my favorite foods, shrimp po'boys! I fell in love with them on my first trip to New Orleans and since then have always wanted to try making them. I figured this would be a great recipe to try tonight for dinner, mainly as a surprise to Mango since every now and then he sighs and says "I could really go for a shrimp po'boy right now!"

Wish me lots of happy cooking pixie dust!

Recipe: Shrimp Po'Boys
Source: Sweet Savory Southern
Servings: 2 Sandwiches
16-18 medium shrimp, peeled and deveined(thawed if frozen)
1/2 cup bread crumbs
1 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
1/8 tsp cayenne pepper
2 eggs
olive oil or veg oil for frying
1 small loaf French or Italian bread
Begin by setting up two shallow bowls. Beat the eggs in one bowl. In the second bowl, combine the bread crumbs, salt, pepper, paprika, and cayenne pepper. Begin by dipping the shrimp in the egg and then into the bread crumbs. Dip them again into the egg and then again into the bread crumbs. Heat a skillet over medium heat and add enough oil to cover the bottom of the pan. Pan fry the shrimp 2-3 minutes or until golden brown on each side. Work in batches of 3-4 to prevent burning. Place shrimp on a plate lined with a paper towel to absorb any excess oil. Pile the shrimp on toasted Italian or french bread with your favorite toppings.
Recommendations: Before toasting your sliced bread, brush it with a little bit of butter. Also, you can top your po'boy with your favorite toppings like lettuce, tomato, and cocktail sauce.


Elizabeth F. said...

I am from New Orleans too, so naturally I think their food is the best. I have a few Regional New Orleans recipes with healthy twist on my blog - check them out!

Mango Gal said...

Thanks so much! Will do!

Jackie said...

I do love me some shrimp, but DH doesn't... so if I want some seafood, I have to order at a restuaruant.

Either way, I was like you when I got married, my culinary skills were minimal. But slowly we learn... and to date, my best plate is my chinese fried rice! I have a recipe on my blog... it is amazing! I did it earlier this week again, it was even better!