Posts Tagged ‘shrimp’

Cajun Kick – Remoulade & Shrimp Po Boys

It’s winter and here in the Mid-Atlantic it can get a bit cold and dreary. I decided that the best way to warm myself up this winter was to cook some good ‘ole cajun food. What better, easy weeknight meal than homemade remoulade sauce and shrimp po boys?! It was a really fun meal because it was easy and quick and both recipes were great!

Remoulade Sauce

Adapted from: http://m.foodnetwork.com/recipes/22725

Ingredients:Creative Crops Po Boy1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
2 tablespoons chopped garlic
3 tablespoons prepared horseradish mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Directions:

Combine all ingredients in the bowl of a food processor and process for 30 seconds. We used ours the same night but the leftovers did keep for a few days. Store in an air-tight container in the fridge.

Shrimp Po Boy

Adapted from: http://www.closetcooking.com/2010/02/shrimp-po-boy.html

Creative Crops Shrimp Po Boy

Ingredients: 
1 pound shrimp (shelled and deviened)
1 tablespoon oil
1 tablespoon creole seasoning (below)
1 baguette (cut into 4 sandwich sized lengths)
1 cup shredded lettuce
2 large tomatoes diced
1/4 cup remoulade sauce

Directions:

Coat the shrimp in creole seasoning and oil. Skewer and grill the shrimp. Load up your sandwich with shrimp, lettuce, tomato and remoulade sauce.

Creole Seasoning

Adapted from: http://www.closetcooking.com/2010/02/shrimp-po-boy.html

Ingredients:
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried leaf thyme

Directions:
Mix everything 🙂

Creative Crops Creole Seasoning

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Martha’s Weeknight Shrimp Jambalaya

My husband loves spicy food, anything with a good kick he automatically moves to his favorite food list. I’m not as into the spicy overtones in food and tend to get overwhelmed by spice quickly. We were in the hunt for a recipe that had some spice, but not too much AND was easy for a weeknight when we forgot to defrost meat which is how we stumbled upon Martha’s Shrimp Jambalaya. Since I’m not Martha I, of course, modified her recipe to fit our flavors and worked based off of her reviews online. Below is our version of Martha’s Shrimp Jambalaya. It wasn’t too spicy for me and my husband added some extra spice to his own dish to better suite his palate. It was quick and easy to make, required no defrosting of anything and contained ingredients we generally alwasy have handy in our kitchen. Definitely a great recipe to add to the weeknight rotation!

creative crops recipe, shrimp jambalayaIngredients

1 tablespoon canola oil
1 medium onion, diced
1 green bell pepper, ribs and seeds removed, diced
3 celery stalks, diced
2 garlic cloves, minced
Pinch of salt and ground pepper
2 teaspoons paprika
8 plum tomatoes, seeded and chopped
1 cup long-grain white rice
1 pound medium shrimp (about 30), peeled, deveined, and tails removed
1/2 cup thinly sliced scallions, for garnish
2 cups water

Directionscreative crops recipe, shrimp jambalaya

Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Stir occasionally while it cooks until onion starts softening which will take about 5 minutes. Stir in paprika; cook about 1 minute (Martha suggests until it is fragrant).

Add tomatoes, rice, and water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes. Add shrimp and cook, covered about 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Garnish the dishes with your scallions before serving!

Shrimp Jambalaya creative crops

Mango-Radish Salsa (perfect for shrimp tacos!)

Once I got a healthy bunch of radishes in the cropshare I really had to rack my brain to decide what I actually wanted to do with them other than chop them up for salads. Greg and I searched the Food Network website to see what they had to offer in the way of radish recipes. We came across a great one for grilled shrimp with a mango, radish and lime salsa. The lightbulb went off in Greg’s head and this salsa was not only going to be made but used to perfectly dress our shrimp tacos.

Tyler Florence Mango,Lime Radish Salsa http://www.foodnetwork.com/recipes/tyler-florence/grilled-shrimp-with-mango-lime-and-radish-salsa-recipe/index.html . We did it a little different so what we did is below, what Tyler suggests can be found above

 Ingredients:

2 limes
1 mango, diced
4 – 5 red radishes, diced
1 red onion, diced
1 tbsp chili powder
½ bunch fresh cilantro leaves, chopped
¼ cup EVOO
Kosher salt and freshly ground pepper
What to do: 
Squeeze the juice from the limes into a large bowl. We used the ‘surpremes’ (the segments not including the peel and pith) from one lime. Add everything else to the bowl with the lime and mix by hand. Add a pinch of salt and pepper and you will be good to go. With any salsa, the salsa gets better with a few hours to ‘marinate’ in its juices. We usually make our salsa a few hours to a day in advance of when we want to start really using it, just to let it soak in its flavors. When you are looking to store your salsa I highly recommend a glass container with saran-wrap to top it off. I have never successfully gotten the smell of a salsa with onions in it out of plastic containers, so glass containers are highly recommended!

For the shrimp side of our tacos we used small shrimp and pan fried them in panko breading. We put the shrimp in a small tortilla topped it off with a bit of shredded lettuce and the salsa. Absolutely delicious!! This is a salsa (and meal) we are definitely going to work into ‘rotation’ at our house. It was quick and easy and the salsa was great on chips the next day too!

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