Recipe: Tasty Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys

Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys. New Orleans Native Charlie Andrews Demonstrates on how to make his delicious shrimp and grits. There's a lot of shrimp and grits recipes out there but there'. The famous Shrimp New Orleans from Bubba Gump Shrimp Co that you can now make at home!

Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys They are inexpensive and efficient aquarium cleaners that will actively search for any kind of left over food in your aquarium. Their transparent bodies and great food-searching behavior make Ghost Shrimp an interesting addition. Mike's New Orleans Lobster Shrimp & Crab Meat Po Boys - Twice cooked grits - Mike's EZ Chicken Sausage & Shrimp Gumbo - Cowboy Caviar - Prosciutto wrapped scallop with dirty rice - Mini Lobster Rolls - Mike's Oxtail Pepper Stew - Cajun seafood and crab boil - Mike's Southwestern Queso Dip. You can cook Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys using 27 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys

  1. It's of ● For The Seafood.
  2. It's 1 Pound of Raw Rock Lobster Tails [steamed & rough chopped].
  3. You need 1 lb of Pre-steamed Langistino Lobster Tails [rough chopped].
  4. It's 1 lb of Pre-steamed Jumbo Shrimp [rough chopped].
  5. You need 1 Pound of Pre-steamed Lump Crab Meat [de-shelled].
  6. Prepare of ● For The Fresh Crispy Breads.
  7. You need as needed of Leidenheimer 12" Bread Loaves [halved - sliced].
  8. You need as needed of LG Onion Or Garlic Bagles [toasted - optional].
  9. You need of ● For The Creamy Seafood Mixture.
  10. You need 2 Dashes of Heavy Cream.
  11. It's 1/4 Cup of Fresh Chopoed Chives.
  12. You need 1/2 Cup of Real Mayonnaise [or more].
  13. It's 1/2 tsp of Old Bay Seasoning [or more].
  14. You need 1/2 tsp of Lemon Pepper [or more].
  15. Prepare to taste of Lemon Juice.
  16. It's 2 of LG Stalks Celery [fine minced].
  17. Prepare to taste of Celery Salt.
  18. It's 1/4 Cup of Fresh Chopped Parsley.
  19. You need 1/4 Cup of Claussens Dill Pickle Halves [minced].
  20. You need of ● For The Garnishments [optional].
  21. Prepare as needed of Paprika.
  22. It's as needed of Capers.
  23. Prepare as needed of Philadelphia Cream Cheese.
  24. You need as needed of Fresh Lemon Wedges.
  25. It's as needed of Fresh Crispy Butter Lettuce Leaves.
  26. You need as needed of Claussens Dill Pickle Halves.
  27. It's as needed of Salt & Vinegar Chips.

Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys - Twice cooked grits - Mike's EZ Chicken Sausage & Shrimp Gumbo - Cowboy Caviar - Prosciutto wrapped scallop with dirty rice - Mini Lobster Rolls - Mike's Oxtail Pepper Stew - Cajun seafood and crab boil - Mike's Southwestern Queso Dip. New Orleans is all about food, and for centuries it has been dominated by two distinct styles His food, which he refers to as New New Orleans, or NNO, is a reinterpretation of Creole cookery The twist is the Creole-seasoned crawfish, but if you like, you can substitute either lobster meat or shrimp. In New Orleans, seafood is a food group, and we serve it any way we can. Walt's Favorite Shrimp Garlic Shrimp Scampi Shrimp Linguini Alfredo.

Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys instructions

  1. Presteamed Langistino Lobster Tails pictured. Rinse, rough chop and add to a large bowl..
  2. 1 lb raw Rock Lobster pictured. Rinse and set to the side. Prepare to steam them later..
  3. Cut lobsters down the middle of the upper shell with sharp kitchen shears..
  4. 1 lb Pre-steamed Jumbo Shrimp. Rinse, de-shell, de-vein if needed, rough chop and add to your large bowl with Langistino tails..
  5. I use fresh pre-steamed crab claws. Just crack open and shread meat. Add to large bowl..
  6. But, [real] canned crab meat works as well. If opting for canned - drain and carefully sift thru it for any shells..
  7. In a pan with a lifted rack and tight fitting lid - add these ingredients to taste. Butter - White Wine - Minced Garlic - Fresh Lemon Juice - Lemon Pepper - Old Bay and bring all to a simmer. Add what you'd like and how you'd like it but don't allow your fluids to rise above your rack and touch your lobster tails. You want to steam - not boil..
  8. Drizzle a bit of your melted sauce on top of your lobster tails and into the slits you made earlier. Steam with tight fitting lid for 7 to 8 minutes. Don't peek tho! ;0).
  9. Pull lobster tails, de-shell and rough chop meat. I'll always use the leftover lobster butter juices for a quick, simple steamed Baby Ukon Gold Potato, white onion and green pepper dish. Waste not want not right?.
  10. Use 12" Leidenheimer loaves if you want an authentic NOLA Po Boy. Be sure to lightly toast them! 😆.
  11. Simply place seafood atop crispy butter leaf lettuce and French buns. Also, serve with hot sauce and chilled pickles to the side..
  12. If opting to put your seafood mixture on toasted bagles - simply toast and smear cream cheese at base..
  13. Add a piece of butter leaf lettuce - add seafood mixture with a squeeze of lemon - then another piece of lettuce to keep your bread nice and crunchy!.
  14. Viola!.
  15. Quite possibly the BEST chilled pickles out there! They're firm and crazy delicious! You'll only find them in your refrigerated isle of your local chain supermarket..
  16. Enjoy this tiny extra rich little taste of NOLA y'all!.

Petite Maine lobster tails, split and roasted, with shrimp (Classic) Salmon New Orleans. Blackened Atlantic salmon topped with shrimp tossed in a Cajun butter sauce, with tomato cilantro relish. Red Lobsters Salmon New Orleans Copycat Recipe. Turn off heat and let sit until just cooked. New Orleans style Shrimp Sausage Gumbo should really be a food category on its own.

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