Tonight’s dinner goes back to my Southern girl roots. Being brought up in Texas near the Gulf of Mexico we always had lots of shrimp. I started out with a 2 lb. bag of jumbo, frozen, raw, deveined and easy-peel shrimp. They were even on sale so I stocked up a few more bags in the garage freezer.
I skipped the part about using egg and panko because I didn’t have any. I added a package of Italian seasoning mix to the flour in addition to the cajun seasoning. You can use Old Bay if you don’t have anything else. So, pretty much just the flour mixture and then fried.
I didn’t use the homemade remoulade sauce listed with the recipe. I sort of took bits and pieces from various recipes and reviewers and came up with this:
1/2 cup Marie’s Thousand Island dressing
hot sauce to taste
2 tsp soy sauce
squirt from lime juice container.
It came pretty darn close to tasting like the real from-scratch recipes.
First I combined 4 TBL of butter with 1 tsp of minced garlic and melted in microwave.
Next I buttered a roll and toasted it.
Meanwhile, I coated the shrimp and fried them up.
Next, I put shredded lettuce and tomato slices on the toasted roll and then put on the cooked shrimp.
It’s summer, and with that comes a huge amount of freshly-grown vegetables from the local farm here in Salem. Each Friday I pick up an obscene amount of gorgeous red, green, and yellow produce. I decided to make sandwiches today for my 16-yr-old daughter and her friend. First, the night before, I made the sauce:
1/2 cup mayo
4 cloves minced garlic
2 TBL. lemon juice
You don’t have to make it the night before, but I felt it allowed all the flavors to meld together better. This sauce really makes the sandwich. Next, I pre-cut my veggies…
Red and yellow peppers
1 or 2 TBL olive oil
Any seasoning you want to add
Cheese if desired (I used Swiss)
I put them in a container in the fridge so I could just grab them the next day. Again unnecessary, but I like to cut down on prep-time. Heat grill to medium-high and drizzle olive oil on veggies and mix before placing on grill. I used a lime no-salt seasoning, but pick whatever flavor you like. I think Rosemary would be awesome or maybe even basil… Mmm. Brush your rolls with olive oil and lightly toast on the grill. Remove the buns, and spread your sauce you mixed earlier, then add your veggies, and top with cheese if desired. I used Boar’s Head Baby Swiss. I probably would have put it on the veggies, but thought the picture would come out better if you could still SEE the veggies after the cheese melted. Put back on grill for a minute or just until the cheese melts. You can also use your broiler if you don’t want to grill 🙂