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Before you jump to Cajun Shrimp Po' Boy recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Save Money In The Kitchen.
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While it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. When you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Countertop appliances will boil water or steam vegetables faster than your stove, and use a lot less electricity. Many men and women mistakenly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. Especially if you make certain the dishwasher is full prior to starting a cycle. By cool drying or even air drying the dishes instead of heat drying them, you can raise the amount of money you save.
The kitchen by itself offers you many small methods by which energy and money can be saved. It is pretty straightforward to live green, of course. Largely, all it requires is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to cajun shrimp po' boy recipe. To make cajun shrimp po' boy you need 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cajun Shrimp Po' Boy:
- Provide 1 Brioche Sub (60 grams is ideal)
- You need 1/8 Iceberg Lettuce
- Get 1 Large Fresh Tomato (On Vine Is Best)
- Take 3 Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns)
- Get 1/4 White Cabbage
- Prepare 4/5 Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible)
- You need 4/5 Limes
- Take 1 Bunch Corriander
- Provide 1 1/2 Cup Mayonaise
- Prepare 1/4 Cup Djon Mustard
- Prepare 1 Tbsp Paprika
- Provide 100 Grams Cajun Seasoning
- Get 2 Tsp Horse Radish
- Take 1 Tsp Pickle Juice
- Get 1 Tsp Hot Sauce (Louisiana Is My Preference)
- Prepare 1 Clove Crushed Garlic
- Get 250 Ml Buttermilk
- Prepare 200 Grams Flour
Steps to make Cajun Shrimp Po' Boy:
- Make The Louisiana Remoulade Sauce In Advance So That It Has Time To Let All The Flavours Marry. (The Night Before Is Ideal) - Take Your Mayonaise, Mustard, Paprika, 1 Tsp Cajun Seasoning, Horseradish, Pickle Juice, Hot Sauce And Garlic And Mix Well.
- For The White Cabbage Remoulade: - Finely Shred The White Cabbage And Mix Through The Cornichon, 1/4 Cup Of Mayonaise And The Juice Of 3 Or 4 Limes. Taste As You Mix And Balance To Preference. - Keep In The Fridge.
- Shred The Lettuce And Slice The Tomato. - Keep In The Fridge.
- Mix Your Flour And Cajun Seasoning Together. - This Will Be The Coating (Dredge) For Your Buttermilk Batter.
- Dip 3 Prawns/Shrimp Into The Buttermilk Then Toss In The Cajun Dredge Making Sure You Shake Off Any Excess Buttermilk. - Deep Fry Until Golden.
- Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast.
- Lightly Dress The Bun With The Louisiana Remoulade Sauce. - Lay 3 Slices Of Tomato Along One Side With Some Lettuce. - Lay Some White Cabbage Remoulade On The Other Side. - Place The Fried Shrimp/Prawn Down The Centre. - Lightly Dress The Top With Some More Louisiana Remoulade. - Garnish with Chopped Corriander And A Lime Wedge.
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