So, I’ve had a lot of friends urging to me to write a cookbook after seeing the things I make on Facebook. I’ve decided to start slow and see where my recipes take me (maybe no where, but it’s fun to try). I need recipe tasters. I’ve started a hidden test group on Facebook but thought I would also share with my family, since you are the best foodie’s I know! If you have an opportunity, please try my recipes that I post from time to time, following the recipe closely and letting me know if something seems off or if you have suggestions for improvement.
If you have any questions, feel free to ask. Oh, and these will probably only be vegetarian and fish dishes, since I no longer eat meat. Wish me luck! This could be a 2-year project that goes no-where, but I have to give it a shot. 🙂
Erin’s Po Boy Shrimp Sliders with Mardi Gras Slaw
Makes 6 individual sliders
My Po Boy Sliders were a hit for Fat Tuesday! The original “poor boy” sandwiches represent bedrock New Orleans. They are usually fried and typically consist of shrimp, oyster, catfish, soft-shell crabs or other meats. They are usually served on tasty french baguettes or rolls and topped with iceberg lettuce, tomatoes and mayonnaise… though the best ones use a remoulade, a Cajun version of the classic French mayo-mustard sauce. I decided to change it up and bring the colors of New Orleans into these mini slider versions. The Mardi Gras Slaw is in the traditional celebration colors of purple, green and yellow. It’s red (or rather purple) and green cabbage with yellow sweet corn “beads,” cilantro, green onions and a Cajun mayo sauce. If you would rather top these with lettuce, tomato and mayo, the slaw would be delicious on the side as well.
6 Hawaiian rolls (found in the bread isle in a package of 12… “King’s” brand I believe)
6 uncooked shrimp, deveined and tails removed
1/2 cup flour
1 1/2 tsp. Cajun seasoning (I use “Slap Ya Mama” brand)
1/2 cup of water or beer (maybe a little more)
1 cup panko breadcrumbs
Oil for frying
Mardi Gras Slaw:
1 1/2 cups red cabbage, chopped
1 1/2 cups green cabbage, chopped
3 green onions, sliced (1/3 cup)
1/3 cup cilantro, chopped
1/2 cup corn
1/2 cup mayonnaise
1 Tbsp. Creole mustard (mine was “Zatterans” brand)
1 Tbsp. agave syrup or sugar
Juice of 1 lime
First, make the slaw. Chop cabbage, green onions and the cilantro. Add to a bowl with the corn. Combine mayonnaise, mustard, agave syrup or sugar and lime until smooth. Add to veggies and mix. Refrigerate for at least a few hours. This can be made a day ahead.
Prepare the oil for frying. Put about a half inch of vegetable oil into a cast iron skillet and heat on medium-high heat. You can also use a fryer if you have one. The oil is hot enough when a drip of water sizzles.
In a bowl, mix together flour, Cajun seasoning and a little over 1/2 cup of water (though beer would be excellent if you have some). Make sure your shrimp are dry and drop them into the mixture to coat. Pull each shrimp out individually and roll in the panko breadcrumbs, covering all surfaces. Immediately drop each shrimp into the hot oil for just a few minutes until golden, flipping each one as necessary. The shrimp will only need to cook for 2-3 minutes. Do not overcook.
Slice the Hawaiian rolls in half. Place one fried shrimp on a Hawaiian roll and top with the Mardi Gras Slaw.