Food of the gods

senior chef

senior chef

Senior Member
No particular reason to post this except maybe to make people hungry. Food is never far from my mind.
New Orleans style deep fried shrimp "Po Boy
 

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Tish said:
I have heard of them but never tried one.
Click to expand...
They are really easy to make. All you need is: a nice soft roll, some baby shrimp, flour + eggs for the coating, a pot with a few inches of veg oil, chopped lettuce, and to make your cocktail sauce = ketchup, horseradish, fresh lemon juice, a dash or 2 of Tabasco sauce. Deep fry your coated baby shrimp in oil temp of 375 F for a max of 2 minutes.
mayonnaise on roll is optional.
 

senior chef said:
They are really easy to make. All you need is: a nice soft roll, some baby shrimp, flour + eggs for the coating, a pot with a few inches of veg oil, chopped lettuce, and to make your cocktail sauce = ketchup, horseradish, fresh lemon juice, a dash or 2 of Tabasco sauce. Deep fry your coated baby shrimp in oil temp of 375 F for a max of 2 minutes.
mayonnaise on roll is optional.
Click to expand...
I am going to follow that recipe sounds mouth-watering.
Going to make the cocktail sauce for Christmas, it will go great with the Tiger prawns.
Thank you, for yet another recipe.
 
Tish said:
I am going to follow that recipe sounds mouth-watering.
Going to make the cocktail sauce for Christmas, it will go great with the Tiger prawns.
Thank you, for yet another recipe.
Click to expand...
Suggestion: fill bowl to desired amount of catsup. Begin adding "cream style" horseradish, tasting as you go, until it reaches the heat level desired. Add fresh lemon juice, tasting as you go. Only at the very end, add a few drops of tabasco sauce.

PS: In New Orleans and surrounding area, many restaurants keep catsup and horseradish right on the table. When the customer orders any seafood dish, especially oysters on the half shell, fresh lemon wedges come with it. Then the customer mixes his own cocktail sauce to suit his taste.
 
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