Shrimp Po' Boy Sandwiches Lightened Up #Recipe Peg Cochran/Margaret Loudon

   

     The original poor boy sandwich came about in New Orleans during the 1929 streetcar strike.  The Martin Brothers ran the Martin Brothers Coffee Stand and Restaurant.  They vowed to feed any striking transit worker for free.  When any of them walked through the door, the kitchen staff would call out “here’s another po’ boy.”  The original sandwich was made with fried potatoes, roast beef gravy and trimmings—known as debris—in a French bread roll.  Eventually the recipe expanded to include seafood, which was inexpensive in New Orleans.
 

In a true shrimp po’ boy, the shrimp would be fried but this recipe lightens up the sandwich by baking the shrimp instead.

For the Sandwich:

1 tablespoon Creole or Cajun seasoning

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 lb. jumbo shrimp (16-20 count), peeled and deveined

4 pieces of French bread, halved lengthwise (about 4-5 inches each) and lightly toasted

2 cups shredded iceberg lettuce

2 sliced tomatoes

Sliced dill pickles (optional)

Hot sauce, for serving

 

For the Remoulade Sauce:

1 cup mayonnaise

3 tablespoons Creole mustard or Dijon, spicy brown or stone-ground mustard 

1 tablespoon fresh lemon juice

1 tablespoon sweet pickle relish

1 teaspoon sweet paprika

1 teaspoon Cajun or Creole seasoning

1 teaspoon prepared horseradish

1 teaspoon Worcestershire sauce

1-2 teaspoons hot sauce

1 clove garlic, grated (or ¼ teaspoon garlic powder)

 

Instructions

Preheat oven to  450 degrees.

Mix together the shrimp, Creole or Cajun seasoning, lemon juice and olive oil.  Cover and marinate in fridge for 15 to 20 minutes.

Prepare the remoulade sauce:  Whisk all of the sauce ingredients together in a bowl.

 

Toast bread.  Remove shrimp from marinade and arrange on baking sheet in a single layer.  Bake 4 to 5 minutes or until pink and firm.

 

 

Assemble the sandwiches:  spread remoulade sauce on each piece of toasted bread.  Add shrimp, top with lettuce, tomato and pickles if desired.

 

 

 

 

  

 

When a wealthy local benefactor is slain on the farm, Monica has to figure out who wanted to cash in on the killing . . .

As Sassamanash Farms hunkers down for the long winter, Monica agrees to let the local animal shelter host their Christmas-themed fundraiser there. The draw of the event—a chance to have your pet’s picture taken with Santa—brings in animal lovers from far and wide. But when the crackling fire dies down and the festive holiday props are all carted away, Monica discovers a very un-jolly sight next to the barn—the dead body of one of the shelter’s biggest donors. With the farm’s good name in jeopardy, Monica goes to work to root out the killer.

By all accounts the victim was a charming and generous supporter of the shelter, but Monica discovers that he was loathed by those who knew him for being tight-fisted and unscrupulous. Suspecting money might be the motive, she turns her sights on his stylish wife and her lavish lifestyle, along with the manager of the struggling shelter, who stood to collect a hefty bequest from his will. But as Monica closes in on one final clue, the culprit closes in on her. Caught unawares, she’ll have to survive the brutal winter weather, as well as a cold-blooded killer . . . 

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Tomato Shrimp Curry @MaddieDayAuthor #giveaway

MADDIE DAY here. 

When I was in San Francisco last month for Left Coast Crime, my cousin took me to Burma Superstar, a popular restaurant. I loved the food (especially the tea leaf salad), and when I learned there is a cookbook by the owners, I had to order a copy. 

This recipe is adapted from one I found in the book.

I might make the tea leaf salad one day, but I'll need to acquire some special ingredients for that. This curry, on the other hand, was simple and tasty and quick to prepare for a weeknight dinner.

Tomato Shrimp Curry

Adapted from the cookbook Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia by Desmond Tan and Kate Leahy.

Ingredients

1 pound large shelled shrimp, thawed

1 tablespoon fish sauce

½ teaspoon salt

3 tablespoons canola oil

1 finely diced onion

1 sweet red pepper, diced

2 stalks celery, minced (not shown in photo)

2 tablespoons minced garlic

1 tablespoon minced ginger

1 teaspoon curry powder

½ teaspoon black pepper

½ to 1 teaspoon Thai green chile paste

1 teaspoon paprika

½ teaspoon turmeric

2 cups diced Roma tomatoes

 

Directions

In a bowl, mix the shrimp with fish sauce and salt and let sit at room temperature.

 

Heat oil in a saucepan over medium heat. Add onions and cook, stirring occasionally, until they soften and begin to brown, about six minutes. Stir in garlic and ginger and cook 1 minute. Add chile paste, paprika, and turmeric and stir. 

Add celery and tomatoes and cook, stirring often, until tomatoes lose their shape and soften and the sauce is thick enough to stand up on a spoon, about 7 minutes. If the tomatoes are on the dry side, add about ¼ cup of water to help them cook down.

Stir in the shrimp and gently coat in the sauce. (Sorry, I forgot to snap a photo of this stage.) Cook gently 3-5 minutes until shrimp are cooked through. Taste, adding more salt or fish sauce as desired. Serve over hot white rice or rice noodles.

 

Note: the book recommends adding 1 teaspoon shrimp paste and 1-2 Thai chiles instead of the chile paste to the sauce, and providing both cilantro and lemon wedges as garnishes. I had none of that and can’t tolerate hot peppers, thus the adaptation.

Readers: What's your favorite Asian dish? I'll send one commenter one of my special Author aprons!

🍛🍚🍛

Murder at Cape Costumers is out and available wherever book are sold!

Next up is A Poisonous Pour! This third Cece Barton mystery releases April 28.

My most recent releases are Scone Cold Dead, #13 in the Country Store Mysteries,

 Deadly Crush, 

and A Case for the Ladies.

Check out all my writing.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.

Fiesta Shrimp Bowls #Recipe Peg Cochran/Margaret Loudon

 

 

These Fiesta Shrimp Bowls are easy and quick to make.  They allow for plenty of customization--you can leave out the cilantro if you hate it, omit the jalapeno if it's too spicy for you, leave out the avocado if you can't find a ripe one.  You can use white rice, brown rice, quinoa or farro and the choice of dressing is yours.  You can add shredded lettuce, or top with sour cream.  Inspired by What Molly Made.

 

2 tablespoons olive oil  

2 tablespoons lime juice  

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt or to taste

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper (can add more for extra spice)

2 tablespoons fresh chopped cilantro

1 lb. raw shrimp peeled and deveined

Shrimp Rice Bowl

2 cups uncooked white rice 1/4 cup diced red onion

1/2 cup diced cherry tomatoes or halved grape tomatoes

1 jalapeno sliced (optional)

Fresh chopped cilantro

1 large avocado sliced

  1 (15 ounce) can fire roasted corn drained (I used Fiesta corn)

To serve: ranch dressing or avocado or cilantro ranch dressing

 

Make marinade by combining olive oil, lime juice and spices in a bowl.  Add chopped cilantro.

 

Dry shrimp and add to bowl with marinade.  Marinate in fridge for 15 minutes.

 

Make rice according to directions.

Assemble the bowls with the rice, corn, tomatoes, jalapeno (if using) and avocado.

Cook shrimp: Heat pan and add shrimp.  Cook until shrimp are pink and opaque, turning once.

 

Add shrimp to bowls, top with chopped cilantro and dressing of choice.

 

 

 

 

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Shrimp and Peanut Noodles #Recipe Peg Cochran/Margaret Loudon

 

This was a quick and easy dinner that everyone liked.  The only change I made was to leave out the chili garlic sauce since I didn't have any and the red pepper flakes since I thought the sriracha would make it spicy enough for those with sensitive palates.  I ate the leftovers cold for lunch and it was still good!

Ingredients

1 lb linguine noodles, spaghetti or Thai rice noodles

2 Tbsp olive oil, divided

4 cloves garlic, minced

2 Tbsp fresh grated ginger

⅔ cup creamy peanut butter

1/4 cup low-sodium soy sauce

1/2-3/4 cup hot water

1 Tbsp rice vinegar

1 Tbsp toasted sesame oil

1 Tbsp sriracha or to taste

1 Tbsp maple syrup or brown sugar

1/4 tsp red pepper flakes (optional--to taste)

2 tsp chili garlic sauce

1 lb large, raw shrimp, peeled and deveined

2 bell peppers, thinly sliced then halved

Optional Toppings

1/4 cup chopped peanuts  

1/2 cup sliced green onions

1/2 cup chopped cilantro 

 

Cook linguine or rice noodles according to directions. Drain and rinse.

Heat 1 TBL olive oil and saute garlic and ginger for 1 minutes.   Lower heat and add peanut butter, soy sauce, 1/2 cup water, rice vinegar, sesame oil, sriracha, syrup or brown sugar, red pepper flakes, and chili garlic sauce; stir and bring to a gentle simmer. 

 

Add the remaining olive oil to a pan. Once hot, add the bell pepper and cook for 1-2 minutes.

 

Add the shrimp to the pot and cook for 4-5 minutes or until pink and cooked through and peppers are tender.

 

Add linguine to the pot, along with the peanut sauce; toss to coat and heat through for 1-2 minutes.

 

Baja Shrimp Tacos #Recipe Peg Cochran/Margaret Loudon

 

These tacos were a fun spin on the tacos we usually make.  I made a few changes to accommodate what I had on hand.  I didn't have any ancho chili powder so I used regular chili powder.  I also didn't have almond flour so I omitted it.  For the slaw, I used a bag of Cole slaw mix, which worked just fine.  I used all the suggested toppings and added avocado since I had a ripe one on hand.  I put all the "fixings" out on the table and let everyone help themselves to what they wanted.  They were a big hit!

Shrimp:

1 lb. shrimp, peeled and cooked

½ tsp ancho chili powder

½ tsp pepper

1/3 cup almond flour

1 TBL cooking oil of choice

 

Either cook the shrimp or buy pre-cooked shrimp. If necessary, pat them dry

Mix the ancho chili powder, cumin, salt, pepper, and almond flour together    

 

 

Add the shrimp and mix to coat  

 

Heat oil in a skillet until shimmering.  Add shrimp and cook until warm and coating is starting to turn golden.  

 

Slaw:

1 cup shredded green cabbage 

1/2 cup matchstick carrots

3/4 cup shredded red cabbage

Mix cabbage and carrots in a bowl.  Add ¾ of the sauce

 

Sauce:

1/2 cup whole milk plain Greek yogurt (or sour cream)

1 TBL apple cider vinegar

1/2 medium lime, juiced

1 TBL honey

1 tsp smoked paprika

1/2 tsp minced garlic

1/2 tsp chipotle chili powder (or regular chili powder)

Salt to taste

Mix all ingredients until well combined.  Set aside.

 

Suggested Toppings

Reserved sauce

1/4 cup chopped red onion

1/2 cup cotija cheese

1/4 cup cilantro, chopped (for garnish)

 

Serve with flour tortillas or hard corn tortillas and toppings of your choice. 

 It's Here!

 A Berry Suspicious Death is now out!

 

    AMAZON

BARNES & NOBLE    

 

Weddings are murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The cranberry bogs at Sassamanash Farms have never looked more festive than when Monica’s half-brother celebrates his wedding there. It’s a genuinely joyous occasion, and even greeting a strange assortment of guests and witnessing a heated argument can’t spoil Monica’s mood. But that all changes when one of the guests is found murdered at the reception—and then one of Monica’s employees is accused of doing the deed to get his hands on the dead woman’s money.

It doesn’t take long for Monica to discover that the victim had amassed her fortune by marrying a very wealthy—and very ill—older man. What’s more, the old man’s daughters despised the scheming, gold-digging woman, and thought the inheritance money should have been theirs. That seems like motive enough for murder, but Monica suspects there’s more to this case than simple greed. With her employee in hot water and time running out, Monica will have to act fast to catch the killer, before a case that started with a family wedding ends with her own funeral . ..

 

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