Let's Cook! Crispy Shrimp Rolls from a Super Yacht Galley
Something completely new for me - I filmed a recipe video! We're making Crispy Shrimp Rolls (Shrimp Po' Boys, whatever you want to call em) and I'll break it all down for you in this video. On the menu today is:
Crispy Shrimp Rolls
Poppy & Sesame Seed Slaw
Chef's Salad with Honey Nuts
Cauliflower and Celeriac Soup
Big thanks to Kamikoto Knives - visit
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Hot Dog Buns: Makes approx 20-22 (based on a recipe from @chef_sam_holloway)
1500g bread flour
750g lukewarm milk
150g butter (room temperature)
150g sugar
15g salt
21g dry active yeast
2-3 tablespoons of water
In a small box, mix the yeast & water together with a pinch of sugar, stirring well.
Tip the flour, sugar, salt and butter into the bowl of a stand mixer, and pour in most of the milk (leaving a splash or two behind in the jug) Tip in the activated yeast mixture, being sure to scrape all the yeast in.
Start kneading with the dough hook, and over the first 2-3 minutes monitor to see if it needs the extra milk - if it looks a bit dry and shaggy, add it in. Stop adding in the milk if it starts looking sticky.
It will take about 10min for the dough to properly come together in the stand mixer, it should be slightly shiny looking, smooth and spring back when you poke it with a finger.
Place the dough into an oiled container (or bowl) and cover, put in a warm place to rise for 1hr or until doubled in size.
Get your baking trays ready, lined with parchment or silpat mats.
Tip the dough onto your work surface and press it out into a rough rectangle. Cut in half lengthways, and then start cutting each half into little rectangle shapes (makes more sense when you watch the video!) You can weigh each one if you are being particular, these ones are about 100-120g (1.5kg flour size mix makes 22 rolls). Otherwise just eyeball it - they will turn out fine!
Flatten each little rectangle down then roll up into a long sausage. Firmly pinch the edges together to make a seam, the roll a few times on the bench to even things out. Place seam-side down (v important) on the baking tray. Each roll should be about 1cm (1/2 inch apart). This means they'll rise to touch each other and get that authentic look! Cover and leave to prove for another 45min-1hr. They are ready when almost doubled, and when you poke them, your finger should leave a little dent. If you poke and it bounces back smoothly, it needs to prove more.
Heat your oven to 200 Celsius / 390 Fahrenheit. Slide the rolls in gently, and for extra bonus points, splash a ¼ cup or so of hot water directly onto the bottom of the oven to create some steam (alternatively, fill a spray bottle with water and spray around the oven.) This helps the rolls rise and also creates a nicer crust.
Every oven is different so its tricky to give an exact time when they'd be ready, but I'd say approximately 10minutes. They should be a nicely golden brown, and feel 'light' when you lift them. It's totally okay to open the oven door and check around the 9 minute mark - even tear into one if your feeling nervous! When done, pull off the tray and onto a wire rack to cool.
Once cool, tear apart and you're ready to go!
Remoulade:
1.5 cup grated or julianned celeriac
2-3 spring onions
1 clove garlic, crushed
1 tablespoon wholegrain mustard
1 tablespoon horseradish
Juice from half a lemon
Generous splash Tabasco
Generous splash Worcestershire Sauce
Salt & pepper to taste
1 cup mayonnaise
Nice to add but not essential: chopped parsley, sprinkle of paprika, sprinkle of celery seeds
Mix thoroughly, taste to make sure you're happy with it (add more tabasco etc) then set aside.
Shrimp:
Toss the shrimp in 1 cup buttermilk
Combine:
1 cup AP flour
¼ cup cornflour
1tsp garlic powder
1tsp mild paprika
½ tsp oregano
½ tsp thyme
½ tsp cayenne pepper
½ tsp black pepper
Pull the shrimp from the buttermilk and toss in the flour, making sure they are completely covered.
Deep or shallow fry at 170-180 celsius until just cooked through, about 3-4 minutes.
Poppy & Sesame Seed Slaw:
2 sticks of celery, thinly sliced
1 cup shredded red cabbage
1 cup shredded white cabbage
2 carrots, peeled into ribbons
Dressing:
1 teaspoon red wine vinegar
1 teaspoon agave syrup
1 tablespoon olive oil
Sprinkle of black poppy seeds
Sprinkle of sesame seeds
Salt and pepper
Mix the veg in a large bowl, mix the dressing in a small bowl and only combine just before serving. Use your hands!
Our Favorite Ina Garten Lobster Recipe Videos | Barefoot Contessa | Food Network
From Warm Lobster Rolls to Lobster Mac and Cheese, these are our favorite Ina Garten lobster recipe videos!
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Skillet Shrimp with Feta Cheese
Skillet Shrimp with Feta Cheese
Ingredients
Oil
1 Clove Garlic, chopped
1 Cup Cherry or Grape Tomatoes, halved
1 Tablespoon Green Onions, chopped
1 Tablespoon Scallions, chopped
3 ounces Frozen Medium Shrimp
1/8 Teaspoon Tone's Sea Salt and Pepper
Dried Oregano or 1/8 Teaspoon Tone's Oregano
Feta Cheese Block; 1 Tablespoon Feta Cheese
Make
•Heat oil in pan.
•Crush garlic and finely chop; halve tomatoes and add tomatoes and garlic to heated pan.
•Chop green onions and scallions and add to pan.
•Add shrimp to the pan, and season with sea salt, pepper and dried oregano. Stay close to the shrimp to avoid overcooking. Turn shrimp in the pan as needed to avoid overcooking. Cook over medium or medium-high heat.
•Crumble a block of feta into a separate bowl. Add feta cheese and green onions to the skillet. Turn until finished.
•When shrimp turn pink, they are done. Toss salad with the shrimp.
Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love!
Served up by Tyson and Tones
Mini Shrimp Cakes with Lemon Soy Aioli
If you love shrimp, then these mini shrimp cakes will wake up your palate when paired with the lemon soy aioli. Shrimp cakes are very similar to crab cakes, but are cheaper to make - they pack a more flavorful and moist punch in a single bite. Never made an aioli before - it's easy. You can think of it as a mayonnaise on steroids. These mini shrimp cakes are a perfect appetizer with a cocktail, or double the recipe and make full size shrimp cakes as an entrée. Add a side salad and crusty bread and you have a full meal.
Sauce - Lemon Soy Ailoi:
3/4 cup mayonnaise
1 1/2 teaspoons soy sauce
Zest of one lemon, grated
Juice of one lemon
1/4 teaspoon hot sauce (or to taste)
Combine all ingredients in a bowl, whisk to combine. Cover and chill up to 24 hours in advance.
Shrimp cakes:
3/4 pound shrimp, cleaned and shelled
1 slice thick slice bacon (or 2 slices regular bacon), cut into lardons
1 slice firm white sandwich bread
1/4 cup milk
1/2 cup chopped scallions (about 4)
2 tablespoons chopped cilantro
2 teaspoons cornstarch
1/2 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
In a shallow bowl, combine the bread and milk to moisten the bread. Once bread is moist, squeeze excess milk from the break, discard any leftover milk and set bread aside.
In a food processor, pulse the bacon until finely chopped. Add shrimp, and pulse two or three times to combine.
Next, combine all the rest of the bread, scallions, cilantro, cornstarch, sugar, salt & pepper. Pulse 2 or 3 times to combine.
Heat the oil in a non-stick frying pan. Using a small ice cream scoop, scoop shrimp mixture and place into oil. Fry for 2-3 minutes per side, or until golden brown. Once flipped, press down to create mini cake. Don't overcook!
Drain on paper towel, keep warm in a low oven. Serve w/dipping sauce. Makes 24 mini shrimp cakes.
Variation: Double recipe, make larger cakes and serve as a main course.
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Shrimp Po' Boy and Thick Chips (3.15)
Some foods travel better than others. If you want a hot Po Boy with crisp shrimp, cool iceberg lettuce and tangy remoulade then delivery isn't going to cut it. You'll have to make it yourself. It's shockingly simple and even more shockingly delicious. What are you waiting for? Make it tonight!
For more great content visit us at dishingouteats.com and check us out on Instagram @dishingouteats ! Be sure to tag us if you make this or any other dish and let us know what you think!
Shrimp Po’ Boy and Thick Chips Dish Guide
Serves 4
For the Shrimp Po’ Boy
1 lb medium shrimp, peeled and deveined
¼ cup hot sauce
Enough buttermilk to cover the shrimp in a bowl
1 cup corn meal
1 cup AP flour
1 T Cajun seasoning
Pan or skillet with about ½ inch of oil in it
2 Roma tomatoes, sliced thinly
2 cups shredded iceberg lettuce
4 French style rolls
Remoulade sauce (recipe to follow)
Add the shrimp to a bowl and cover with the buttermilk and add the hot sauce. Mix and let marinate at least 15 minutes up to overnight in the fridge. Heat the oil in the skillet to about 350 degrees. Add the corn meal, flour and Cajun seasoning to a large bowl and mix thoroughly. Remove the shrimp from the buttermilk and add to the corn meal/flour mixture. Toss the shrimp to coat them thoroughly. Carefully drop the shrimp into the oil and cook for 3 minutes. Flip and cook another 3-4 minutes or until golden brown. Remove to a wire rack to drain and continue cooking shrimp in as many batches as needed.
To serve cut the roll down the middle leaving a “hinge”. Toast the roll briefly in a warm oven. Layer down a few slices of tomato, a bed of iceberg, 5-6 shrimp and top with remoulade.
For the Remoulade
1 ¼ cups mayo
¼ cup creole or whole grain mustard
1 T smoked (or regular) paprika
1 t cajun seasoning
1 t hot sauce
1 T prepared horseradish
2 t capers
2 small dill pickles, minced (about ¼ cup)
Mix all ingredients in a bowl and stir to combine. Taste and adjust flavor levels as desired.
For the Thick Chips
2-3 Large russet potatoes sliced into 1/3 inch thick rounds
¼ cup olive oil
1 t ground turmeric
Cajun seasoning or salt and pepper to taste
Mix all ingredients together in a bowl and ensure all potatoes are thoroughly coated in the oil and seasoning. Put on a baking tray and bake in a single layer and back for 50-60 minutes at 425, removing the potatoes and flipping them all over every 15 minutes. Garnish with parsley or chives if desired and serve immediately.
Dish Notes
If you want a more tender or chewy thick chip either cut the potatoes thicker or cook them less. If you don’t like spicy foods then omit the hot sauce and Cajun seasoning and opt to season with salt and pepper. The Cajun seasoning has lots of herbs and spices in it though so you will definitely miss out on that authentic New Orleans Po’ Boy flavor. If you don’t like shrimp you could do this same technique with oysters (very common) or chicken breasts or thighs cut into bit sized pieces.
Ultimate Fish Tacos Recipe | Fresh, Easy, and Delicious!
Loaded with fresh, bright flavors, this Fish Tacos recipe is perfect for a quick weeknight meal. Tender and flaky perfectly seasoned fish served over a warm tortilla with all your favorite toppings and a homemade creamy taco sauce, this recipe is seriously delicious. You won’t believe how easy it is to make. I LOVE making fish tacos, expecially when the weather warms up. Beyond delicious and so easy to make at home!
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