Pala Casino Dining: Fritto Misto from CAVE
We're starting off our dinner at CAVE tonight with the Fritto Misto appetizer! Jumbo Shrimp, Halibut, one large Scallop, Calamari, Popcorn Mussels, Zucchini, Artichokes and Capers with a side of Zesty Tomato Sauce. Oh, and don't forget to pair it with a Sculpin from Ballast Point Brewing & Spirits!
How To Make SHRIMP AND ANDOUILLE PO BOY | Recipes.net
This traditional Po Boy is a Louisiana classic typically packed with seafood and meats. In this recipe, the usual roast beef is switched up with andouille sausage and loaded up with shrimps. It is layered in a French baguette, assembled with greens and a hot remoulade sauce for a nice contrast of sweet, tangy, and spicy flavor.
???? Check the full recipe on how to make Shrimp and Andouille Po Boy here:
Ingredients:
1 French baguette, about 24-inches long
1 lb shrimps, preferably 16 to 20 count, peeled and deveined
1 lb Andouille sausage, sliced at an angle ⅛-inch thick
2 tbsp olive oil, plus more as needed
1 tbsp smoked paprika
½ tsp salt
½ tsp cayenne pepper
¼ tsp ground black pepper
¼ tsp onion powder
¼ tsp chili powder
Tomato and Onion Salad:
8 oz tomatoes, deseeded and sliced thinly
6 oz red onions, sliced thinly
3 tbsp olive oil
1¼ tbsp red wine vinegar
1¼ tbsp prepared horseradish
Salt and ground black pepper to taste
Hot Remoulade:
1 cup mayonnaise
3 tbsp wholegrain mustard
2 tbsp pickle relish
2 tbsp ketchup
2 tbsp hot sauce of your choice
2 tbsp lemon or pickle juice
1 tbsp minced green onions
1 tsp garlic
½ tsp cayenne pepper
Salt and ground black pepper to taste
Assembly:
Romaine lettuce
Pimientos drained and sliced thinly
To serve:
Potato fries or chips
⬇️ How to make Shrimp and Andouille Po Boy ⬇️
0:10 Combine all ingredients for the hot remoulade in a bowl. Stir to evenly incorporate, then adjust seasoning to taste. Set aside.
0:45 Assemble your tomato and onion salad next by combining all ingredients in a bowl. Stir to evenly incorporate, then adjust seasoning to taste. Set aside.
1:07 In a large mixing bowl, combine your shrimp, paprika, salt, cayenne and black peppers, onion powder, and chili powder. Toss to combine, then set aside to marinate briefly for at least 15 minutes.
1:25 Heat up a skillet with oil over medium heat. Add your sausages & saute until golden brown, roughly 10 minutes. Drain your sausages and set them aside in a warm area.
1:36 Using the remaining oil in the skillet (you can add more as necessary), saute your shrimp for roughly 5 to 7 minutes until fully cooked. Set aside.
To assemble:
1:44 Slice the baguette lengthwise but leave it hinged. Spread roughly 3 tablespoons of remoulade on both sides of the bread.
1:57 Place roughly 1 cup of lettuce leaves lengthwise, followed by roughly 1 cup of pimiento strips.
2:08 Next, place roughly ½ lb each of sausages and the shrimp.
2:22 Lastly, place roughly 5 tablespoons of the tomato and onion salad on top of your proteins.
2:38 Divide your po boy accordingly and serve with 1 cup of potato chips or fries.
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All About Oysters & Fried Oyster Po’ Boys
In this video, we’ll be making a semi-traditional New Orleans Po’ Boy sandwich with gently fried oysters and a zesty remoulade.
Jordi St. John of Merritt Island Oysters and John Herrigel of Maine Oyster Company provided the oysters and were here during the live cooking demo showing us their tips and tricks for shucking!
Here's the recipe:
Game Day Feast E3: Alligator Po' Boy with Shrimp Boil Potato Salad
This episode features a New Orleans classic, the Po' Boy, with a side of Shrimp Boil Potato Salad. Learn about Creole and Cajun culture while preparing a classic Louisiana meal.