Shrimp Po’Boys With Artichoke Rice Salad. New Music From Channel D.

audrey
Nice words.

And a very nice meal comes your way today.

Shrimp Po’boys, the classic crispy shrimp Cajun classic, are paired up with a creamy, marinated artichoke rice salad. To make the Po’boys into party finger food, cut the sandwiches into thirds to make minis.

Shrimp Po’Boys

Ingredients:

3/4 cup cornmeal
1 pound peeled, deveined shrimp
4 cups vegetable oil
2 cups shredded cabbage
1/2 cup mayonnaise
2 teaspoons hot sauce
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
4 hot dog rolls, toasted

Directions:

1. In bowl, season cornmeal with some ground black pepper then toss with shrimp.

2. In large skillet, heat oil over high heat. Fry shrimp in batches until golden, 1 1/2 minutes.

3. In another bowl, toss next 5 ingredients then season to taste. Divide slaw among rolls and top with shrimp.

Serves 4

Recipe from Every Day With Rachael Ray

Artichoke Rice Salad

Ingredients:

1 (6 ounce) package Near East rice pilaf mix
1 (6 ounce) jar marinated artichoke hearts, drained and chopped (reserve liquid)
3 green onions, chopped
1/2 cup mayonnaise
1 (4 ounce) can sliced black olives
1/4 teaspoon curry powder
1/2 green bell pepper, chopped

Directions:

1. Prepare rice pilaf as directed except omit butter. Let cool.

2. Combine reserved marinade liquid, curry powder, and mayonnaise. Blend well.

3. Combine all ingredients and toss to combine. Refrigerate for several hours or overnight.

Serves 4

Recipe from Family Oven

Channel D aka Nick de Grunwald has a new album out titled ‘Unravelling’. It explores his feelings as he works through sadness and personal challenges.

“Ice In The Water”, per de Grunwald, “is about bleakness and coldness where nothing can warm you, it’s about loneliness and always being somewhere and not being there…”

Given the horrific news of the past few days, I find it to be a comforting song. What a world we live in.