Dining In: Lenten special

Photos by Amy Shutt

Shrimp poboys at home are a great way to celebrate the season and Louisiana seafood

Fried seafood and Lent go hand in hand in south Louisiana. And while the tradition of forgoing meat on Fridays may have its roots in religious sacrifice, we all know it’s not exactly a hardship to “have” to eat seafood instead of other types of meat, especially with so many delectable varieties and so many ways to prepare them.

Frying may not be the healthiest way to cook our native seafood, but it’s hands down the most popular. Fresh, succulent shrimp delicately fried to crunchy perfection and served hot is simply sublime.

Now, there are a number of really wonderful seafood restaurants in the area, so you may question the need to bother making your own Fried Shrimp Poboy. But if you like to cook and entertain, this is a fun menu, well worth the effort.

Plus, you get to control the sodium and ingredients in the batter, as well as what type of oil to use in the fryer. So you can at least know you are eating a meal that has all-natural ingredients when you make it yourself.

There’s another advantage, too: no waiting in line. You can even invite your guests to join in on the process of preparing these homemade poboys while sipping on a few beers, preferably from local craft brewers.

THE MENU
• Fried Shrimp Poboy with Homemade Mayonnaise
• Red Bean and Rice Salad
• Bourbon Pralines with Toasted Pecans

Fried Shrimp Poboy with Homemade Mayonnaise

Serves six. For the fry mix, we like a cornmeal base, which gives the outside of the fried shrimp a nice crunchy texture. We also use self-rising flour, which helps keep the batter light. The shrimp will be crispy without being over battered, allowing the natural, delicate flavor to come through.

2 quarts canola oil for frying

1 pound large shrimp, peeled and deveined

2 eggs, beaten

2 teaspoons Creole seasoning, divided

2 cups cornmeal

1 cup self-rising flour

½ teaspoon lemon pepper

½ teaspoon paprika

¼ teaspoon onion powder

1. In an electric fryer or in a large, heavy six-quart pot, heat oil to 350 degrees.

2. Rinse and drain the shrimp. Pat them dry.

3. Beat the eggs with half of the Creole seasoning in a shallow baking dish and place the shrimp into the egg mixture.

4. In a separate shallow baking dish, combine the cornmeal, self-rising flour, the rest of the Creole seasoning, lemon pepper, paprika and onion powder until well blended.

5. Working in batches, remove some of the shrimp from the egg mixture and dredge them in the cornmeal mixture.

6. Carefully drop the shrimp a few at a time into the hot oil so they do not stick together. The shrimp will cook for three to four minutes depending on their size.

7. Using a slotted spoon, remove the shrimp from the hot oil and drain them on a baking sheet lined with paper towels.

8. Continue frying in batches until all the shrimp are cooked. Keep the shrimp on a single layer on the baking sheet in a warm oven until you are ready to assemble the poboys.

For the mayonnaise:

Yields two quarts. This is lighter and more flavorful than store-bought mayo, primarily because the acid of the lemon helps cut the heaviness. It does contain a raw egg so we suggest looking for pasteurized eggs, or, at the very least, making sure the eggs are high quality and fresh.

1 large egg

1 tablespoon Creole or Dijon mustard

1 teaspoon Worcestershire sauce

2 teaspoons hot sauce

¼ teaspoon salt

¼ cup fresh lemon juice

1 1⁄3 cups canola oil

1. In the bowl of a food processor or blender fitted with blade, add egg, mustard, Worcestershire, hot sauce, salt and lemon juice.

2. Turn on the processor to high and slowly add the oil until the mixture thickens and comes together.

3. Place mayonnaise in an air-tight container and keep in the refrigerator for up to four days.

To assemble poboys:

2 large loaves of New Orleans-style French bread

1 cup homemade mayonnaise

2 large, ripe tomatoes (preferably Creole)

2 cups shredded lettuce

½ cup pickle slices

2 large lemons

Hot sauce, to taste

1. Cut the bread into 6-inch-long pieces and slice down the middle.

2. Heat the bread in an oven until lightly toasted.

3. Spread a couple tablespoons of the mayonnaise on both sides of the bread. Put a few dashes of the hot sauce over the mayonnaise if desired.

4. Layer the bottom half of the bread with some of the shrimp and squeeze a little fresh lemon over the shrimp.

5. Place a couple slices of tomatoes on the top half of the bread along with some pickle slices. Finish off with the shredded lettuce and serve.

Red Bean and Rice Salad

Serves six. This salad is tangy and has a bit of a kick, which makes it a great side dish to not only fried seafood but also barbecued and other grilled meats. It is easy to make and perfect to serve to a crowd because it can be made in advance and served cold or at room temperature.

1½ cups long grain rice (white or brown)

1 can red beans

½ cup chopped yellow bell pepper

¼ cup chopped red onion

1 cup chopped cucumber

1 cup chopped tomato

½ cup chopped mild pickled banana pepper

1⁄3 cup rice vinegar

1 tablespoon Dijon mustard

½ teaspoon Creole seasoning

½ cup canola oil

1. Cook rice according to the package directions and allow it to cool.

2. Place cooled rice in a large mixing bowl. Drain and rinse the red beans, and add them to the rice.

3. Add the chopped tomato, cucumber, onion and peppers. Fold everything together.

4. In a small mixing bowl, whisk together the vinegar, mustard, seasoning and oil. Pour half of the dressing over the salad and mix well to combine. Save the remaining dressing to toss over the salad before serving.

5. Cover the salad and place it in the refrigerator for at least an hour or up to a day before serving. (The flavors come together better if this salad is done a few hours ahead.)

6. Adjust the seasoning and add in a little more dressing before serving.

Bourbon Pralines with Spicy Toasted Pecans

Yields six large or 12 small pralines. This dessert is incredibly easy because it is made in the microwave. The rich, sweet flavors balance the spicy toasted pecans and bourbon. The recipe can easily be doubled so you can make extras to bring to someone as a gift.

1 cup pecan halves

2 tablespoons canola oil

¼ teaspoon Creole seasoning

¼ teaspoon red pepper

½ pound light brown sugar

1 tablespoon light corn syrup

½ cup heavy whipping cream

2 tablespoons butter

1 tablespoon vanilla

1 ounce bourbon

1. Heat the oven to 325 degrees.

2. Toss pecan halves with the oil, Creole seasoning and red pepper. Spread the pecans out into an even layer on a baking sheet. Toast them for five to seven minutes. Make sure to keep an eye on them so they do not burn.

3. Remove the pecans and cool them completely.

4. In a heavy, four-to-six cup microwave-safe bowl, place the sugar, corn syrup and heavy cream. Stir until everything is dissolved.

5. Place the bowl into the microwave and cook on high for 9 minutes. While this is cooking, line a baking sheet with parchment paper.

6. Carefully remove the bowl from the microwave as it will be extremely hot. (Hot sugar can cause a serious burn if you are not careful.)

7. Add the butter, vanilla and bourbon to the hot mixture and, using a wooden spoon, vigorously stir for 30 seconds. Add in the toasted spicy pecans and continue stirring for an additional 30 seconds. The mixture will become less glossy.

8. Work quickly using two tablespoons at a time and spoon the praline out onto the parchment. This should make six large or 12 small pralines.

9. Allow them to cool for 20 to 25 minutes and serve. Store pralines at room temperature in an air-tight container for up to three days.

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