Here's a Cajun favorite that is my absolute fave, too! One bite of this sinfully delicious poboy will send you into orbit, cher! When I tell you that these are fabulous, then you know that I mean it! And so easy to make, for those busy days. The delicious blending of flavors of the succulent, crispy shrimp and the poboy spread is so divine! Bon Appetit!
First, make the spread.
Marguerite's Creole Poboy Spread
Combine:
1/2 cup mayo
1/4 cup creole or Dijon mustard
1 tbs. ketchup
1 tbs. pickle relish
1 tbs. pickle relish
1 tbs.. horseradish
few shakes sea salt
few shakes Tabasco
Stir until well blended and chill for 30 minutes, while frying shrimp.
Fried Shrimp Poboys
1 lb. peeled and diveined shrimp (24 ct.)
1/2 tsp. cayenne pepper, combined with 1/2 tsp. black pepper
4 eggs
1 cup evaporated milk
1/4 tsp. salt
2 cups flour
2 cups fine French bread crumbs
Vegetable oil for frying
1 loaf French bread, 1 tomato, sliced, shredded lettuce, Creole poboy spread
Season shrimp with the pepper, rubbing on all sides. In shallow bowl,whisk the eggs, then add the Pet milk and the salt. Spread the flour on one cookie sheet and the bread crumbs on another. Roll shrimp in the flour, then in the egg mixture. Then roll the shrimp in the breadcrumbs. Arrange on large platter and chill for 15 minutes.
Place vegetable oil about 3 inches deep in a large, heavy skillet. Heat until oil reaches 375 degrees. Deep fry the shrimp, in batches, turning after 3 minutes, on each side or until golden brown. Drain on paper towels. Brush inside of the loaf with my Creole Spread, and add lettuce and tomato. Arrange shrimp on French bread and cut in half. Serves 2 Enjoy!
1/2 tsp. cayenne pepper, combined with 1/2 tsp. black pepper
4 eggs
1 cup evaporated milk
1/4 tsp. salt
2 cups flour
2 cups fine French bread crumbs
Vegetable oil for frying
1 loaf French bread, 1 tomato, sliced, shredded lettuce, Creole poboy spread
Season shrimp with the pepper, rubbing on all sides. In shallow bowl,whisk the eggs, then add the Pet milk and the salt. Spread the flour on one cookie sheet and the bread crumbs on another. Roll shrimp in the flour, then in the egg mixture. Then roll the shrimp in the breadcrumbs. Arrange on large platter and chill for 15 minutes.
Place vegetable oil about 3 inches deep in a large, heavy skillet. Heat until oil reaches 375 degrees. Deep fry the shrimp, in batches, turning after 3 minutes, on each side or until golden brown. Drain on paper towels. Brush inside of the loaf with my Creole Spread, and add lettuce and tomato. Arrange shrimp on French bread and cut in half. Serves 2 Enjoy!
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T.G.I.F. and Happy Spring!
And there was some nitty-gritty dancin' going on, cher! My Dad says, "It should be a law that everyone in the country should go out and have fun on Fridays! And he is 88 years young! There were 3 generations, all dancing next to each other, at this fun weekly event, in downtown Lafayette.
I took a little video clip, and I apologize again, for the poor quality of the audio. I have decided that it must be the camera, so I am shopping for a new camera.
Please TURN YOUR VOLUME TO LOW, before viewing. Let the good times roll!
Please TURN YOUR VOLUME TO LOW, before viewing. Let the good times roll!
Wishing ya'll a happy first day of Spring and a fun and fabulous weekend!
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