Shrimp Po Boys

This is a great weekend lunch recipe! It's easy to make, even easier to enjoy and really gives you a taste of the New Orleans way of life. Bon Appetite!

Ingredients

• 4 (6 inch) baguettes, split lengthwise
  
• 2 tablespoons butter, at room temperature
  
• 2/3 cup mayonnaise
  
• 2 1/2 tablespoons Dijon mustard
  
• 1/4 teaspoon Tabasco sauce, plus more to taste
  
• Cooking oil for frying
  
• 1/2 cup whole milk
  
• 1 egg, beaten to mix
  
• 3/4 cup dry bread crumbs
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon fresh-ground black pepper
  
• 1/4 teaspoon cayenne
  
• 1 1/4 pounds large shrimp, shelled
  
• 1/3 cup flour
  
• 2 cups shredded romaine or iceberg lettuce
  
• 1 tomato, cut into thin slices

Directions
Heat the oven to 350 degrees F. Remove the soft centers of the baguette, leaving a 1/2-inch shell. Put the bread, cut-side up, on a baking sheet and brush with the butter. In a small bowl, combine the mayonnaise, mustard, and Tabasco sauce. Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360 degrees F. In a medium bowl, combine the milk and the egg. In another bowl, combine the bread crumbs with the salt, black pepper, and cayenne. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs. Put about a third of the breaded shrimp into the oil and fry, turning, until golden on the outside and just done in the center, 2 to 3 minutes. Drain on paper towels. Repeat with the remaining two batches of shrimp. Meanwhile, bake the pieces of baguette until crisp, about 5 minutes. Spread the sauce on both sides of the bread. Sandwich the lettuce, tomato, and fried shrimp between the bread.
Source:Po Boy

Lobster Salad with Glass Noodles & Jicama

This fresh lobster salad recipe calls for Asian style glass noodles. These cool looking noodles really make the presentation pop!

Ingredients

• 5 (1 1/4- to 1 1/2-lb) live lobsters
  
• 1/2 cup fresh lime juice
  
• 1 1/2 tablespoons packed light brown sugar
  
• 1 teaspoon dry mustard
  
• 1 teaspoon salt
  
• 1/3 cup canola oil
  
• 3 to 4 oz very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
  
• 3 tablespoons coarsely chopped fresh basil
  
• 3 tablespoons coarsely chopped fresh cilantro
  
• 2 tablespoons coarsely chopped fresh mint
  
• 1 (1/2-lb) piece jicama, peeled, then cut into 1/16-inch-thick matchsticks with slicer (see special equipment, below; about 2 cups)
  
• Flaky sea salt such as Maldon
  
• Special equipment: an adjustable-blade slicer fitted with julienne blade

Directions
Plunge 2 lobsters headfirst into a 10- to 12-quart pot of boiling salted water and cook, covered, 6 minutes for 1 1/4-pound lobsters or 7 minutes for 1 1/2-pound lobsters, from time lobsters enter water. Transfer with tongs to sink to drain. Return water to a boil and cook remaining lobsters in 2 batches in same manner. When lobsters are cool enough to handle, remove meat from tail and claws. Discard tomalley, any roe, and shells, then scrape off any coagulated white albumin from meat with point of a small knife. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour. Make dressing: Blend lime juice, brown sugar, mustard, and salt in a blender until combined. With motor running, add oil in a slow, steady stream and blend until dressing is emulsified. Chill, covered, until ready to use. Prepare noodles: Soak noodles in cold water until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears. Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles well and rinse under cold water until cool, then drain well again. Assemble salad: Stir together lobster, herbs, and 6 tablespoons dressing. Toss together noodles, jicama, remaining dressing, and table salt to taste, then divide among 6 plates and top each serving with a mound of lobster salad. Sprinkle with sea salt and serve immediately.
Source:Glass Noodles

Shrimp Stuffed Triple Baked Potatoes

This recipe mixes home comfort cooking and couture cuisine into one fabulous side dish.

Ingredients

• 6 medium white potatoes, scrubbed
  
• 1 cup crème fraiche
  
• 2 garlic cloves, minced
  
• Salt and freshly ground white pepper
  
• 3 1/2 tablespoons unsalted butter, softened, divided
  
• 2/3 cup heavy cream, warmed
  
• 12 medium shrimp, shelled, deveined and halved lengthwise

Directions
Preheat the oven to 400 degrees F. Prick the potatoes a few times with a fork and bake on a rack in the oven for about 40 minutes, or until tender. Meanwhile, in a small bowl, blend the crème fraiche with the garlic; season with salt and white pepper and let stand for at least 15 minutes. Increase the oven temperature to 450 degrees F. When the roasted potatoes are cool enough to handle, cut them in half lengthwise and scoop the flesh into a medium bowl, leaving a thin wall around the skins. Reserve 8 of the potato skin halves; set aside the rest for another use or discard. Mash the flesh well with a potato masher, then gently mash in 2 1/2 tablespoons of the butter and the warm cream and season with salt and white pepper. Rub the remaining 1 tablespoon of butter all over the outsides of the 8 reserved potato skins and season with salt and pepper. Arrange the potato skins, cut sides up, on a baking sheet. Bake in the upper third of the oven for about 3 minutes, or until the skins are lightly crisp. Spoon the filling into the potato skins and continue baking for about 10 minutes, or until heated through and glazed on top. In a medium saucepan, heat the creme fraiche. Add the shrimp and cook over moderate heat, stirring occasionally, until pink and starting to curl, about 3 minutes. Using a slotted spoon, transfer the shrimp to a plate. Increase the heat to moderately high and simmer the crème fraiche until slightly reduced, about 2 minutes. Return the shrimp to the sauce. Set 2 baked potato halves on each plate. Spoon the shrimp and crème fraiche sauce over the stuffed potatoes and serve immediately.
Source:Triple Baked

Scallop Seviche

Here is a scallop recipe that is absolutely delicious. It can be used as a great appetizer or side dish for any gathering!

Ingredients

• 1 pound sea scallops
  
• 1 cup fresh lime juice (about 4 limes)
  
• 3/4 cup chopped onion
  
• 1/4 cup fresh orange juice
  
• 1 tablespoon chopped fresh cilantro
  
• 1/2 teaspoon salt
  
• 1 Serrano pepper, thinly sliced

Directions
Cut each scallop horizontally into 3 even slices. Place scallops in a non-aluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold using a slotted spoon.
Source:Seviche

Scallop & Wild Rice Pies

This is one of my favorite thanksgiving dishes to bring to the family dinner! It's always the first dish to be emptied! Happy eating!

Ingredients

• 1 2/3 cups all-purpose flour
  
• 1/2 cup chopped hazelnuts
  
• 1/2 teaspoon salt
  
• 1/3 cup cold butter, cut into pieces
  
• 1/3 cup shortening
  
• 5 tablespoons ice water
  
• 2 tablespoons butter
  
• 1 (8-ounce) package sliced fresh mushrooms
  
• 1 large shallot, minced
  
• 1 pound dry sea scallops, drained well
  
• 1 tablespoon cornstarch
  
• 1/4 cup Riesling or other white wine
  
• 3/4 cup heavy whipping cream
  
• 1/3 cup freshly grated Parmesan cheese
  
• 1/2 cup cooked wild rice
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon lemon-pepper seasoning

Directions
Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse 5 or 6 times or until crumbly. With processor running, gradually add 5 tablespoons water, and process until dough forms a ball and separates from sides of bowl, adding more water if necessary. Cover and chill. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and shallot; sauté 5 minutes or until mushrooms are tender. Remove mushroom mixture from skillet; set aside. Add scallops to skillet; sauté 3 minutes. Remove with a slotted spoon; set aside. Whisk together cornstarch and wine in a bowl. Combine cornstarch mixture, cream, and cheese in a large skillet over medium heat; cook 3 minutes or until mixture is thickened. Remove from heat, and stir in mushroom mixture, scallops, rice, and remaining ingredients. Set aside and keep warm. Divide dough in half. On a lightly floured surface, roll each half to 1/8-inch thickness. Place one half of dough in bottom of a lightly greased 2-quart casserole dish. Spoon scallop mixture over crust. Place other half of dough over filling, pinching to seal edges. Cut slits in top of crust with a knife. Bake at 350° for 1 hour or until crust is lightly browned. Let stand 10 minutes before serving.
Source:Pie

Lobster Pineapple Salad with Basil & Mint

If you are looking to make a lasting impression, this meal has such a fantastic presentation! The Pineapple and apple pair so nicely with the basil and mint flavors. This seafood salad recipe will have your taste buds dancing!

Ingredients

• 2 1.25lb live lobsters
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 2 firm-ripe baby pineapples with leaves, halved lengthwise
  
• 1/4 cup peanut or vegetable oil
  
• 1 garlic clove, smashed
  
• 2 tablespoons fresh lime juice
  
• 1 tablespoon Asian fish sauce
  
• 1 tablespoon sugar
  
• 1 small shallot, thinly sliced
  
• 1 red bell pepper, cut into 1/4-inch dice
  
• 1 teaspoon minced fresh Serrano Chile, including seeds
  
• 3 tablespoons chopped fresh mint
  
• 2 tablespoons chopped fresh basil

Directions
Plunge lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool. Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper. While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids. Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, Chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.
Source:Salad