Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mike's new orleans lobster, shrimp & crab meat po boys. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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. It has an intense, complicated flavor that comes from making a patiently toasted roux, cajun spices, shrimp stock and finally okra which makes this thick, rich stew But but but don't close the window yet because trust me when I say - you WILL want to try this New Orleans sausage shrimp gumbo! We started by determining the best cooking method for our version of New Orleans Barbecue Shrimp; in this case, searing the shrimp first, then sautéing the aromatics before returning the shrimp to the skillet to.
Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have mike's new orleans lobster, shrimp & crab meat po boys using 27 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:
- Prepare ● For The Seafood
- Get 1 Pound Raw Rock Lobster Tails [steamed & rough chopped]
- Prepare 1 lb Pre-steamed Langistino Lobster Tails [rough chopped]
- Prepare 1 lb Pre-steamed Jumbo Shrimp [rough chopped]
- Get 1 Pound Pre-steamed Lump Crab Meat [de-shelled]
- Make ready ● For The Fresh Crispy Breads
- Get as needed Leidenheimer 12" Bread Loaves [halved - sliced]
- Prepare as needed LG Onion Or Garlic Bagles [toasted - optional]
- Take ● For The Creamy Seafood Mixture
- Prepare 2 Dashes Heavy Cream
- Take 1/4 Cup Fresh Chopoed Chives
- Take 1/2 Cup Real Mayonnaise [or more]
- Take 1/2 tsp Old Bay Seasoning [or more]
- Get 1/2 tsp Lemon Pepper [or more]
- Take to taste Lemon Juice
- Get 2 LG Stalks Celery [fine minced]
- Get to taste Celery Salt
- Make ready 1/4 Cup Fresh Chopped Parsley
- Prepare 1/4 Cup Claussens Dill Pickle Halves [minced]
- Get ● For The Garnishments [optional]
- Prepare as needed Paprika
- Get as needed Capers
- Get as needed Philadelphia Cream Cheese
- Prepare as needed Fresh Lemon Wedges
- Prepare as needed Fresh Crispy Butter Lettuce Leaves
- Take as needed Claussens Dill Pickle Halves
- Take as needed Salt & Vinegar Chips
We are looking for lobster etoufee in New Orleans. I can't seem to find the menus of any of restaurants so I'm hoping Better yet go there for their BBQ shrimp. It is not your normal BBQ. Eat there at least twice at lunch every time we visit NO.
Steps to make Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:
- Presteamed Langistino Lobster Tails pictured. Rinse, rough chop and add to a large bowl.
- 1 lb raw Rock Lobster pictured. Rinse and set to the side. Prepare to steam them later.
- Cut lobsters down the middle of the upper shell with sharp kitchen shears.
- 1 lb Pre-steamed Jumbo Shrimp. Rinse, de-shell, de-vein if needed, rough chop and add to your large bowl with Langistino tails.
- I use fresh pre-steamed crab claws. Just crack open and shread meat. Add to large bowl.
- But, [real] canned crab meat works as well. If opting for canned - drain and carefully sift thru it for any shells.
- 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.
- 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)
- 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?
- Use 12" Leidenheimer loaves if you want an authentic NOLA Po Boy. Be sure to lightly toast them! 😆
- Simply place seafood atop crispy butter leaf lettuce and French buns. Also, serve with hot sauce and chilled pickles to the side.
- If opting to put your seafood mixture on toasted bagles - simply toast and smear cream cheese at base.
- 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!
- Viola!
- 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.
- Enjoy this tiny extra rich little taste of NOLA y'all!
You're watching: New Orleans-Style Barbequed Shrimp. This video shows you how to make flavorful New Orleans-style, grill-free barbequed shrimp. We're talking big, big flavors all around here, in the shrimp marinade, the shrimp stock (which you'll see how to prepare using the shrimp shells). This quick-cooking New Orleans classic is spicy and hearty – and turns any meal into a festive occasion. Added squid to the shrimp, felt like any other seafood would be welcome.
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