Jenessa DuvalShrimp, shrimp recipe, shrimp po boy, sandwichComment

SHRIMP

Jenessa DuvalShrimp, shrimp recipe, shrimp po boy, sandwichComment
SHRIMP
Shrimp Noodle Soup

SHRIMP NOODLE SOUP

COMFORTING, SUPER EASY AND SUPER QUICK

Shrimp Noodle Soup

Recipe - 4 servings

  • 1 lb shrimp - roughly 6 per person

  • 4 servings soba noodles 

  • 3 cups stock - whatever kind you have - I used mushroom stock

  • 1/2 in grated ginger

  • 1 clove grated garlic 

  • 2 tbsp soy sauce

  • 2 tbsp miso 

  • 1 tbsp sesame oil

  • 1 cup edamame 

  • 1 cup mushrooms 

Bring a pot of salted water to a boil then add noodles. Then bring stock to a light simmer in a medium pot, then add ginger, garlic, soy, sesame oil and miso. Let simmer a few minutes. Add in shrimp, edamame and mushrooms. Once shrimp is looking done, add noodles in to the broth mixture. You can garnish with chili oil, green onion, more sesame oil or sesame seeds! Use whatever you’ve got around the house! This recipe is meant to be SUPER FLEXIBLE so pretty much everything can be substituted or if you don’t have a couple things that’s totally ok! If you don’t have shrimp use beef, pork or chicken. Use whatever stock you have around and whatever veggies too! IT WILL TASTE GOOD AND MAKE YOU FEEL LIKE THE WORLD ISN’T ON FIRE FOR A FEW FLEETING MOMENTS!

shrimp poboy2.jpg

SHRIMP PO’ BOY

CRUNCHY, SPICY, FRESH AS HEEELLLLL

Shrimp Po’ Boys

Recipe 

  • Soft French Rolls 

  • Vegetable Oil 

  • For the Shrimp:

    • 1.5 lbs shrimp

    • 2 cups all purpose flour

    • 1/2 cup cornmeal 

    • 2 tablespoons old bay

    • 1 cup buttermilk

    • 1 tsp pepper

  • For the Remoulade:

    • 3/4 cup mayo

    • 2 tsp dijon mustard

    • 1 tsp vinegar

    • 1 tsp hot sauce (I used Franks Red Hot)

    • 2 tsp chopped capers

    • Salt and pepper 

  • Toppings:

    • Iceberg lettuce - shredded 

    • Tomato 

    • Pickles 

    • Extra hot sauce 

To make the remoulade combine all ingredients in a small bowl then refrigerate until serving. 

Now, for the SCRIMPIES!!! Make sure they are patted dry before tossing them in the old bay. Then transfer to buttermilk then to cornmeal and flour mixture. Set aside on a parchment lined baking sheet until all shrimp are dredged. I like to let mine chill in the fridge for 15 minutes before frying to help the coating stick. Then heat enough oil to cover shrimp in a dutch oven or heavy bottom pot. Once up to temp then start adding shrimp a few at a time and place on paper towels to drain. 

Now it’s time for assembly! Slather a generous helping of the remoulade on each side of the roll. Then add lettuce, tomato, pickles and shrimp! I like to add a little more hot sauce and red wine vinegar to finish it off but YOU DO WHATEVER YOUR LITTLE HEART WANTS OKAY I AIN’T THE BOSS OF YOU!