Lunch

Shrimp Po’boys!

The first time I had a shrimp po’boy was in Louisiana visiting my now husbands family for the first time. There was actually a lot of firsts when it came to food on that trip, shrimp po’boys being one of them! Before trying it I kept thinking fried shrimp on bread sounded….interesting. Ross insisted it was delicious and he was not wrong! This weekend we went up to the cabin and I decided to try making them myself. They turned out AMAZING. Here is what you will need:

  • 16 oz shrimp
  • 1 packet Seafood Breading mix
  • Pickles
  • Shredded lettuce
  • Tomato
  • Peanut Oil

Remoulade:

  • 1/2 cup Mayonnaise
  • 2 tbsp Tabacsco hot sauce
  • 1 tbsp Cajun seasoning
  • 3 tbsp Mustard
  • 1tbsp onion powder
  • 1tbsp minced garlic
  • 1 tbsp Ketchup
  • 1 tbsp lemon

You will start by adding your shrimp to a gallon bag with your packet of seafood breading.

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Heat up your oil in a pan as you do this to give it time to heat up. Now you will drop the shrimp one by one. They cook veryquickly about 1 minute each so make sure you don’t crowd the pan.

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Once you have cooked your shrimp slice your bread. Take out some of the inside so it isn’t too bready and toast it.

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For the remoulade you will combine all the above ingredients and mix. Add more spice if you would like! IMG_8089 2.JPG

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Slice up your tomatoes.IMG_8085 2.JPG

Now time to assemble your sandwiches!

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Enjoy!!

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Easy Chopped Chicken Wedge Salad!IMG_7392 3.JPG

Ross asked me to whip him up some lunch today and he said it was delicious so I figured I would put it on here. The past few weeks I have been having salads for lunch and they’re all about the same and super tasty. My secret {or not so secret} ingredient is Bolthouse farms dressing. They are sooooo good and have the best macros ever. What you will need:

  • 1/4 cup grape tomatoes
  • 6oz  baked lemon garlic chicken breast {I will do a recipe on this}
  • 1/2 head of lettuce
  • 4 jarred pepperoncinis
  • red pepper
  • white onion
  • asparagus
  • 2 tbsp bolthouse farms salsa verde dressing

I usually chop up vegetables for the week to use in omelettes, salads, etc. So you will just dice up the red pepper, asparagus and white onion. I used about a handful for his salad. Then chop up the chicken breast into cubes, halve the grape tomatoes, and dice the pepperoncinis. Cut the head of lettuce in 1/2 and then into 1/4. This is what it will look like:

 

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