Shrimp Po Boys

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We have sandwiches for dinner often during the summer, sometimes simple ones, and sometimes I’ll make something like this that’s simple enough, but very satisfying.
The seasoned mayo spread makes all the difference, fresh herbs and citrus just make everything taste better.
This started from a Rachel Ray recipe and like usual, quickly became my own version after I finished scribbling my own ideas and ingredients on it.  Have fun with your recipes.  Don’t be afraid to try your own ideas out.  You might come up with a winner like this one!

SHRIMP PO BOYS

For breaded shrimp:
2 eggs
1 cup milk
1 tsp salt
1 1/2 lbs shrimp, deveined and tails removed
1/2 cup flour
1 cup panko breadcrumbs
2 T old bay seasoning
Oil, for frying

Seasoned mayonnaise:
1 cup mayonnaise
2 T lemon juice
zest of 1 lemon
1/3 cup fresh basil leaves, finely chopped
2 garlic cloves, minced
1/2 tsp old bay seasoning

To serve:
Rolls or buns, buttered and toasted in a skillet
Tomato, sliced
Lettuce, in leaves or shredded
Lemon wedges

First make the seasoned mayo.  Mix everything together and keep covered in the refrigerator while you make the rest.

Whisk eggs, milk, and salt together in a large bowl.  Add shrimp and let soak while you get the breading ready.
In a medium bowl mix together the flour, panko, and old bay seasoning.  Heat one inch of oil in a deep skillet (I live using my wok or deep cast iron skillet) over medium heat.
Working in batches (so you don’t crowd the pan), drop the shrimp in the breading and then carefully into the hot oil.  Cook until golden brown, turning once.
I like to put them on a wire rack set over a cookie sheet while I cook the remaining batches.

Pile buns with seasoned mayo, lettuce, and tomato then top with shrimp.  Serve with lemon wedges.

Shrimp Po Boys

Ingredients

    For breaded shrimp:
  • 2 eggs
  • 1 cup milk
  • 1 tsp salt
  • 1 1/2 lbs shrimp, deveined and tails removed
  • 1/2 cup flour
  • 1 cup panko breadcrumbs
  • 2 T old bay seasoning
  • Oil, for frying
  • Seasoned mayonnaise:
  • 1 cup mayonnaise
  • 2 T lemon juice
  • zest of 1 lemon
  • 1/3 cup fresh basil leaves, finely chopped
  • 2 garlic cloves, minced
  • 1/2 tsp old bay seasoning
  • To serve:
  • Rolls or buns, buttered and toasted in a skillet
  • Tomato, sliced
  • Lettuce, in leaves or shredded
  • Lemon wedges

Instructions

  • First make the seasoned mayo. Mix everything together and keep covered in the refrigerator while you make the rest.
  • Whisk eggs, milk, and salt together in a large bowl. Add shrimp and let soak while you get the breading ready.
  • In a medium bowl mix together the flour, panko, and old bay seasoning. Heat one inch of oil in a deep skillet (I live using my wok or deep cast iron skillet) over medium heat.
  • Working in batches (so you don’t crowd the pan), drop the shrimp in the breading and then carefully into the hot oil. Cook until golden brown, turning once.
  • I like to put them on a wire rack set over a cookie sheet while I cook the remaining batches.
  • Pile buns with seasoned mayo, lettuce, and tomato then top with shrimp. Serve with lemon wedges.
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    Curry Chicken Tea Sandwiches

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    Tea parties or not, these are good anytime.  The curry butter is optional, but it does keep the bread from becoming soggy and also gives more curry flavor.  I dare say these are a favorite at any tea party I’ve ever thrown.
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    CURRY CHICKEN TEA SANDWICHES

    wheat bread
    sliced almonds

    For Curry Chicken:
    2 cups finely chopped cooked chicken
    1 1/2 tsp curry powder
    1/4 cup currants
    salt and pepper to taste
    mayo, enough to make moist and spreadable

    For Curry Butter:
    1/2 cup butter, softened
    2 tsp curry powder
    salt to taste (if using unsalted butter)

    Make curry butter: Combine butter with curry and salt if using.  Mix until well combined and soft.
    Make curry chicken spread:  Combine everything in a medium bowl until well combined.
    Spread bread of choice with a thin layer of curry butter.  (I like wheat best with this spread).
    Generously spread curry chicken spread on one slice and top with another slice of bread, cut off crusts and into triangles or fingers.
    Spread curry butter on ends and press sliced almonds into butter.

    Curry Chicken Tea Sandwiches

    Ingredients

    • wheat bread
    • sliced almonds
    • For Curry Chicken:
    • 2 cups finely chopped cooked chicken
    • 1 1/2 tsp curry powder
    • 1/4 cup currants
    • salt and pepper to taste
    • mayo, enough to make moist and spreadable
    • For Curry Butter:
    • 1/2 cup butter, softened
    • 2 tsp curry powder
    • salt to taste (if using unsalted butter)

    Instructions

    Make curry butter: Combine butter with curry and salt if using. Mix until well combined and soft.
    Make curry chicken spread: Combine everything in a medium bowl until well combined.
  • Spread bread of choice with a thin layer of curry butter. (I like wheat best with this spread).
  • Generously spread curry chicken spread on one slice and top with another slice of bread, cut off crusts and into triangles or fingers.
  • Spread curry butter on ends and press sliced almonds into butter.
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    Pimento Cheese Tea Sandwiches

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    The first time I made these I wasn’t sure how everyone would like them, but the number of requests for the recipe assured me everyone loved them.
    This spread keeps well and can be made a day or two ahead of time.

    100_6910

    PIMENTO CHEESE TEA SANDWICHES

    8 oz cream cheese
    1/4 cup mayonnaise
    1 1/2 tsp Worcestershire
    A few drops hot sauce, optional
    4 oz jar pimentos
    4 cloves garlic, minced
    2 T chopped fresh parsley
    1 cup shredded cheddar cheese
    1/2 cup chopped pecans

    In a medium bowl, combine the cream cheese, mayo, Worcestershire, hot sauce, minced garlic, and the liquid from the jar of pimentos (reserving pimentos).  You can also combine this in a food processor.
    Stir in the reserved pimentos, parsley, cheese, and pecans.
    I like to serve this on white or sourdough bread.

    Pimento Cheese Tea Sandwiches

    Ingredients

    • 8 oz cream cheese
    • 1/4 cup mayonnaise
    • 1 1/2 tsp Worcestershire
    • A few drops hot sauce, optional
    • 4 oz jar pimentos
    • 4 cloves garlic, minced
    • 2 T chopped fresh parsley
    • 1 cup shredded cheddar cheese
    • 1/2 cup chopped pecans

    Instructions

  • In a medium bowl, combine the cream cheese, mayo, Worcestershire, hot sauce, minced garlic, and the liquid from the jar of pimentos (reserving pimentos). You can also combine this in a food processor.
  • Stir in the reserved pimentos, parsley, cheese, and pecans.
  • I like to serve this on white or sourdough bread.
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    Radish Tea Sandwiches

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    One of my favorite tea recipes!   You may think… radish sandwiches?… RADISH?!  But trust me, this is one of those recipes that nobody understands until they try it.
    I love them and have never served them to anyone and they not agreed.  The raw radish and green onion is very refreshing and while you could serve them on any bread you like, I never like them quite as much as when served on dark rye bread.  Plus, they look so lovely on a tray with other sandwiches for some contrast.
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    RADISH TEA SANDWICHES

    8 oz pkg cream cheese
    mayo to make spreadable (usually a couple spoons)
    salt and pepper to taste
    2 green onions, thinly sliced
    1 bunch radishes, ends trimmed
    Dark rye bread

    Beat the cream cheese, mayo, and salt and pepper until softened.   Shred the radishes and squeeze extra moisture from them.  (Either squeeze them in a tea towel or take a handful at a time and squeeze out the moisture.)
    Fold the green onions and radishes into the cream cheese mixture.   Spread on dark rye bread, top with another slice of bread, and trim crusts.  Cut into fingers or triangles and serve or wrap in plastic wrap and refrigerate no more than a day until serving.
    If making ahead of time you can mix up the cream cheese mixture and add the green onions a day or two ahead, but I wouldn’t add the radishes until the day of, or spread on bread until the day of as well.  The radishes, even when squeezed of extra moisture, will make the spread watery and bread mushy.

    Radish Tea Sandwiches

    Ingredients

    • 8 oz pkg cream cheese
    • mayo to make spreadable (usually a couple spoons)
    • salt and pepper to taste
    • 2 green onions, thinly sliced
    • 1 bunch radishes, ends trimmed
    • Dark rye bread

    Instructions

  • Beat the cream cheese, mayo, and salt and pepper until softened. Shred the radishes and squeeze extra moisture from them. (Either squeeze them in a tea towel or take a handful at a time and squeeze out the moisture.)
  • Fold the green onions and radishes into the cream cheese mixture. Spread on dark rye bread, top with another slice of bread, and trim crusts. Cut into fingers or triangles and serve or wrap in plastic wrap and refrigerate no more than a day until serving.
  • If making ahead of time you can mix up the cream cheese mixture and add the green onions a day or two ahead, but I wouldn't add the radishes until the day of, or spread on bread until the day of as well. The radishes, even when squeezed of extra moisture, will make the spread watery and bread mushy.
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    Cucumber Tea Sandwiches

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    While cucumber sandwiches are some of the most basic, they are also a big favorite.
    The nice thing about cucumber sandwiches is that you can easily adjust the seasonings.  I’ve even done chopped fresh mint and orange zest in the butter, or used a variety of fresh herbs instead of just parsley.  Fresh baby dill and cucumber always go well together, especially with a little lemon zest.  The herb butter not only adds flavor, it also helps keep the bread from becoming soggy from the cucumbers.

    Cucumber Tea Sandwiches

    1 English cucumber, thinly sliced
    2 T white vinegar
    1 tsp kosher salt

    1/2 cup unsalted butter, softened
    1/4 cup finely chopped fresh parsley
    2 garlic cloves, minced or grated
    salt and pepper, to taste

    white or wheat bread

    Sprinkle the vinegar and salt on the cucumbers in a bowl and toss to coat.  Let sit for at least 20 minutes, up to 2 hours.
    This step could be completely skipped and they will still be great.  Sometimes I marinate the cucumbers, sometimes I don’t.  Especially if I will be serving them when I don’t have a lot of time for extra steps I leave this part out and just use plain thinly sliced cucumbers.
    Drain cucumbers and pat dry with paper towels.
    In a medium bowl combine the butter, parsley, garlic, salt, and pepper together.  Mix until well combined.
    Spread 2 slices of bread with herb butter and layer some cucumber slices on one of the slices.  Top with remaining piece of bread.  Trim crusts and cut into rectangles or triangles.  If making ahead of time, wrap well with plastic wrap and refrigerate until serving.  I recommend serving the same day these are made.

    Cucumber Tea Sandwiches

    Ingredients

    • 1 English cucumber, thinly sliced
    • 2 T white vinegar
    • 1 tsp kosher salt
    • 1/2 cup unsalted butter, softened
    • 1/4 cup finely chopped fresh parsley
    • 2 garlic cloves, minced or grated
    • salt and pepper, to taste
    • white or wheat bread

    Instructions

  • Sprinkle the vinegar and salt on the cucumbers in a bowl and toss to coat. Let sit for at least 20 minutes, up to 2 hours.
  • This step could be completely skipped and they will still be great. Sometimes I marinate the cucumbers, sometimes I don't. Especially if I will be serving them when I don't have a lot of time for extra steps I leave this part out and just use plain thinly sliced cucumbers.
  • Drain cucumbers and pat dry with paper towels.
  • In a medium bowl combine the butter, parsley, garlic, salt, and pepper together. Mix until well combined.
  • Spread 2 slices of bread with herb butter and layer some cucumber slices on one of the slices. Top with remaining piece of bread. Trim crusts and cut into rectangles or triangles. If making ahead of time, wrap well with plastic wrap and refrigerate until serving. I recommend serving the same day these are made.
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    Summer Rolls with Lemon Ginger Poached Chicken

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    “Cure for hot summer days when you don’t want to turn on the stove or oven.  Or stand in front of a hot grill.”   Seemed like too long of a recipe title. 🙂
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    While I did poach some chicken for ours, you could just use precooked shrimp if you don’t want to do any cooking for them.  But we adored this chicken and all of the flavor that really boosted these otherwise pretty mellow tasting summer rolls.  You can use as many or as little ingredients from the list as you like, I let everyone pick what they wanted in theirs, kind of like taco night.
    These will keep covered in the fridge for a couple days as well, so they are a nice hot day lunch option.
    Serve with sweet chili sauce, or your favorite Asian dipping sauce, like peanut sauce, terriyaki, or my favorite, this honey ginger dipping sauce.

    SUMMER ROLLS WITH LEMON GINGER POACHED CHICKEN

    carrots, cut in small matchsticks
    celery, cut in small matchsticks
    green onions, quartered lengthwise
    bean sprouts, trim roots if desired
    cucumber, seeded and cut in small matchsticks
    cilantro, whole leaves
    basil, cut in chiffonade
    lettuce or napa cabbage, shredded
    chicken, cooked and sliced or shredded
    shrimp, cooked and whole or butterflied
    avocado, sliced
    rice vermicelli, cooked
    Rice paper wrappers

    Get all your ingredients ready, then fill a bowl with warm water (big enough to fit a rice paper).
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    Dip rice paper in water for about 5 seconds, or until pliable.
    Lay rice paper on a plate or work surface.
    First, lay out shrimp or chicken in the middle, leaving a 1 1/2 to 2″ border on top and bottom.
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    next, layer on vegetables…
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    then lettuce if using, then noodles if using.
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    To fold, fold one side in over the filling.
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    Then fold the top and bottom in.
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    Snugly roll up, making a tight roll.
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    For Lemon Ginger Poached Chicken:
    2 to 3 chicken breasts (1-1 1/2 lbs) with or without bones/skins
    4 cloves garlic, smashed
    3″ piece fresh ginger, peeled and sliced
    1 tsp salt
    1 T black peppercorns
    2 halved lemons

    Place everything in a pot and cover with water.  Bring to a boil over medium heat, then cover and reduce to a simmer.  Simmer until cooked through, about 20-30 minutes.
    Let cool slightly before shredding or slicing. (If you used bone-in, skin-on chicken then remove bone/skin before cutting up).

    Summer Rolls with Lemon Ginger Poached Chicken

    Ingredients

    • carrots, cut in small matchsticks
    • celery, cut in small matchsticks
    • green onions, quartered lengthwise
    • bean sprouts, trim roots if desired
    • cucumber, seeded and cut in small matchsticks
    • cilantro, whole leaves
    • basil, cut in chiffonade
    • lettuce or napa cabbage, shredded
    • chicken, cooked and sliced or shredded
    • shrimp, cooked and whole or butterflied
    • avocado, sliced
    • rice vermicelli, cooked
    • Rice paper wrappers
    • For Lemon Ginger Poached Chicken:
    • 2 to 3 chicken breasts (1-1 1/2 lbs) with or without bones/skins
    • 4 cloves garlic, smashed
    • 3" piece fresh ginger, peeled and sliced
    • 1 tsp salt
    • 1 T black peppercorns
    • 2 halved lemons

    Instructions

  • Get all your ingredients ready, then fill a bowl with warm water (big enough to fit a rice paper).
  • Dip rice paper in water for about 5 seconds, or until pliable.
  • Lay rice paper on a plate or work surface.
  • First, lay out shrimp or chicken in the middle, leaving a 1 1/2 to 2" border on top and bottom.
  • next, layer on vegetables...
  • then lettuce if using, then noodles if using.
  • To fold, fold one side in over the filling.
  • Then fold the top and bottom in.
  • Snugly roll up, making a tight roll.
  • Make the Lemon Ginger Poached Chicken:
  • Place everything in a pot and cover with water. Bring to a boil over medium heat, then cover and reduce to a simmer. Simmer until cooked through, about 20-30 minutes.
  • Let cool slightly before shredding or slicing. (If you used bone-in, skin-on chicken then remove bone/skin before cutting up).
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    Classic Club Sandwich

    Some things are best left simple.  Like a club sandwich.  The most creative I get is adding avocado.  And on a hot day like today, they are a perfect dinner.  Quick and simple, and besides the bacon, the only cooking is toasting the bread. 🙂

    CLASSIC CLUB SANDWICH
    Bread of choice, 3 slices per sandwich, toasted (sourdough is my favorite!)
    Oven roasted turkey
    Bacon, cooked crisp
    Lettuce
    Tomato, sliced
    Cheese, I used swiss but use whatever you have/like
    Mayo (I usually add a little basil pesto or chopped rosemary to ours)

    Optional add ins: sliced avocado, thinly sliced red onion

    Spread one slice of toasted bread with mayo and layer on turkey and bacon.  Top with another slice of toasted bread (spread both sides with mayo if desired).
    Top with lettuce, tomato, and cheese and the last piece of bread (spread inside of bread with mayo.)
    Slice in quarters and serve.

    Classic Club Sandwich

    Ingredients

    • Bread of choice, 3 slices per sandwich, toasted (sourdough is my favorite!)
    • Oven roasted turkey
    • Bacon, cooked crisp
    • Lettuce
    • Tomato, sliced
    • Cheese, I used swiss but use whatever you have/like
    • Mayo (I usually add a little basil pesto or chopped rosemary to ours)
    • Optional add ins: sliced avocado, thinly sliced red onion

    Instructions

  • Spread one slice of toasted bread with mayo and layer on turkey and bacon. Top with another slice of toasted bread (spread both sides with mayo if desired).
  • Top with lettuce, tomato, and cheese and the last piece of bread (spread inside of bread with mayo.)
  • Slice in quarters and serve.
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    Best Ever Sliders

    I know the term “best ever” may at times be thrown around a little liberally, but seriousely.. BEST. EVER.
    Last year my hubby and I ventured into the concrete jungle of Portland to try a new restaurant for my birthday and while I’m not a big burger fan, their sliders are amazing.  Since we don’t venture into Portland much for date nights I had to recreate them to have at home.  After a few tries I think they are pretty darn close.  If you are having a big bbq for the holiday weekend.. or you just want a good burger… give these a try, you’ll be hooked too!  And ps, this recipe does make about 16, so of course cut it down if needed, just remember they will be smaller, so expect an adult to eat at least 2.

    BEST EVER SLIDERS
    makes 16 sliders
    For the patties:
    1 lb ground beef
    1 lb ground pork
    1 cup finely chopped white onion
    3 cloves garlic, minced
    2 tsp Italian seasoning
    1/4 tsp chili powder
    1/2 tsp kosher salt
    1/4 tsp pepper

    For the sauce:
    1 cup mayonnaise
    2 tsp deli mustard (mustard with grated horseradish root, I find it in Beaver brand)
    3 T fresh basil pesto (process basil leaves with just a drizzle of olive oil in food processor)
    salt and pepper to taste

    To serve:
    Potato rolls
    melted butter
    sliced tomato
    crisp cooked pepper bacon
    Shredded cheddar cheese

    Make the sauce: whisk all ingredients together, set aside.
    Cut potato rolls in half and brush cut side with melted butter.
    Toast on a griddle or grill over medium high heat.  Set aside.
    To make the patties, heat a drizzle of oil over medium high heat in a skillet.  Add onion and garlic, saute until softened.
    Add seasonings, then mix into meat.  Form about 16 small patties.
    Cook over medium high heat on a griddle or a grill until almost done, then top with shredded cheese and cook until melted.
    Put spread on toasted rolls, top with a patty, bacon, and tomato.

    Roast Beef


    We like sandwiches, but I’m a bit picky about where we get lunchmeat, since some of the preservatives, nitrates, and other “stuff” gives me migraines… and doesn’t really taste good either.
    If I’m in Portland I will pick some up some at Edelweiss , but they make their own and know what’s in everything.  (If you live in the Portland, Oregon area you are REALLY missing out if you haven’t been there.  Amazing little German sausage and delicatessen shop)
    But since I’m not in that neck of the woods regularly, I make my own lunchmeat.  Either I have my hubby smoke some, or just roast it in the oven!   It’s easy peasy!

    ROAST BEEF
    Beef roast
    Olive oil, to coat, about 1 T
    1 1/2 T kosher salt
    1 tsp black pepper
    1 T garlic powder
    1 T onion powder ( I only use toasted onion powder from Penzey’s Spices, it never clumps!)

    Mix the salt, pepper, garlic and onion powders together.  Wash and dry roast, coat with a little olive oil and the spice mixture.
    Set on a wire rack on a foil lined baking sheet.

    Roast at 450 degrees for 40 minutes, then drop the heat down to 275 degrees for about 30 minutes, monitoring the temperature for desired doneness.  (120 degrees is rare, all the up to 160 degrees for well done.  I like to cook mine to about 145 to 150 for medium well.)
    If yours is getting too dark before done, you can tent with foil, but a little darkness gives a good crust.
    Tent with foil when done and let rest for 15 to 20 minutes.
    It’s best to let cool overnight before slicing, you’ll get thinner slices that way.
    Now, you can go make a sandwich!  This is great in a panini, with carmelized onion!

    Turkey Club with Green Onion Mayonnaise

    I don’t know what it is about the word “scallion” that bothers me.  Maybe it’s because we always called them “green onions” my whole life.  It just seems too stuffy of a name. : )
    I’ve allready got my menu made out for the next couple of weeks, making sure to use those leftovers while they’re at their prime.
    And while I love how great my Roasted Turkey turns out every time,  cooked poultry, no matter how good the first time, isn’t goind to taste better months down the road buried in the freezer.  So I try to plan out how to use the leftovers before they get buried in the freezer for evermore.  What I’m not going to use within a couple of days I do freeze, but I try to use pretty quickly.
    We loved this sandwich, it doesn’t feel like leftovers at all!  I love green onions and they add a great twist on a club sandwich.
    TURKEY CLUB with GREEN ONION MAYONNAISE
    8 slices bacon, cooked crisp
    3/4 cup mayonnaise
    5 green onions, sliced thin or chopped fine
    seasoned salt, to taste
    black pepper, to taste
    12 slices bread, whole wheat, white, or soudough
    1/2 pound sliced leftover turkey
    1 avocado, halved, pitted, peeled, thinly sliced
    1 large tomato, sliced
    1 cup alfafa sprouts, optional (I left these out)
    8 thin slices swiss cheese (about 4 oz)
    Make the green onion mayonnaise.  In a small bowl, mix together the mayonnaise and green onions.
    Add the pepper and seasoned salt to your liking.
    Toast all the bread.  Lay out 4 slices.
    Spread one side of each with the mayo.
    Top with turkey and avocado, then spread 4 more slices bread with mayo, lay on top of avocado.
    Spread top of the bread with mayo, then top with tomato, bacon, and cheese. (And sprouts if using.)
    Spread the last 4 slices of bread with mayo and top sandwiches.
    Spear with toothpicks on 2 corners and cut in half.
    Recipe Source: adapted from Everyday Food
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