The Big Easy is a big draw for many spring breakers. Not only is it home to waterfront attractions and legendary landmarks, but it also boasts some of the most incredible cuisine in the country. If you can’t make it to New Orleans this spring, then consider cooking up some of the region’s most iconic dishes in your own kitchen.
CLASSIC SHRIMP PO’ BOY
Ingredients:
10-inch crusty French bread
10 lightly breaded, fried shrimp
Cajun tartar sauce
Marinated salad mix
Cajun Tarter Sauce Ingredients:
Mayonnaise
Relish
Cajun seasoning (available in your grocer’s spice aisle)
Directions:
Combine ingredients to taste.
Marinated Salad Ingredients:
Diced Tomato
Romaine lettuce
Sliced onions
Olive oil
Cajun seasoning
Directions:
Toss ingredients together to form a salad.
Directions:
Slightly grill French bread. Spread with a generous amount of Cajun tartar sauce. Top with salad mix and fried shrimp. Sprinkle with Cajun seasoning before serving.
BEIGNETS
Ingredients:
1/2 envelope active dry yeast
3/4 cup warm water
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/2 teaspoon vanilla
3 1/2 cup flour, divided
1/8 cup shortening, softened
Oil for deep-frying
Powdered sugar
Directions:
Sprinkle yeast in the warm water. Stir to dissolve and allow to rest for 5 minutes.
Mix sugar, salt, beaten egg, evaporated milk and vanilla. Add 2 cups of flour at first, and then add the last 1 1/2 cups gradually after adding the 1/8-cup shortening.
If dough gets stiff, mix by hand pulling all the dough away from the edges of the bowl.
Cover dough with plastic wrap and chill at least 4 hours or overnight.
Use a rolling pin and roll out on a floured surface to 1/8-inch thickness.
Cut dough into 3-inch strips, and then cut again diagonally into diamond shapes. Be careful not to cut shapes too large because the beignets puff up in the oil.
Deep fry in oil heated to 375 degrees for 2-3 minutes on each side, until light brown.
Drain on paper towels.
Cover with powdered sugar and serve warm.
Makes 50.
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