Sunday, February 28, 2010

French Bread Rolls for Shrimp Po'Boys- for a Lovely Friday night with my Family!

I went home to see my family for a long weekend. A wonderful visit filled with good food, good wine, and lots of family, a little shopping :)
Friday, I cooked for my whole family. We had Shrimp Po'Boys on French Bread Rolls to Die For, with roasted asparagus and my own recipe for oven fries! This was my first time making the French Bread rolls and they were quite tasty. Here is the process:

First- gather your ingredients. A very simple recipe, unless you are visiting your parents and the first two stores (one a grocery store) that you go to, don't carry yeast! Hello? Isn't Active Dry Yeast a fairly common grocery item? Anyway- this recipe requires Bread Flour, Salt, Yeast, Water, Sugar and Oil (I used Olive Oil).

Combine water, yeast and sugar and allow to proof for about 10 minutes. When it's ready, it should look like this:
Carefully add in flour and mix until dough forms. I made this recipe times 1 and 1/2 and only used 4 cups of flour. Knead 8-10 minutes until dough is smooth and elastic. Should look like this:

Cover with a damp towel and allow to rise for about 1 hour, until the dough looks like this (double in size):
Form into the number of rolls you desire. This recipe says it makes 16 dinner rolls. I made the recipe times 1 and 1/2 and formed 12 sandwich size rolls. Allow the rolls to rise for another 40-60 minutes, until they look like this (not perfect, but that's how you know they are homemade!): Bake for 18-20 minutes at 400 degrees until golden brown. They should look something like this (other pictures for this recipe are much more beautiful!):
They were really good and perfect for my Po'Boys. In the rush of entertaining on Friday night, the sandwiches didn't get a picture, but here is my recipe!

Shrimp Po'Boys with Lemon and Jalapeno Mayonnaise


6-8 medium size shrimp per person
Wondra Gravy Flour
Salt and Pepper
Olive oil

Mix together flour, salt and pepper. Toss in raw shrimp to coat. Heat a large skillet over medium heat and add oil. Fry shrimp until they are crispy and opaque.

Lemon and Jalapeno Mayonnaise

1 cup mayo (regular or low-fat)
Zest and juice of 1 lemon
1 large clove of garlic finely minced or grated
1-2 TBS of chopped, pickled jalapenos

Chop garlic and jalapenos. Add to mayo. Zest one lemon and then juice it. Add both to mayo, stir and refrigerate. Best if made at least 2 hours before serving. Also delicious with the oven fries!

Slice rolls, top with hot shrimp, mayo and shredded lettuce. DELICIOUS!!!

1 comment:

  1. Kathleen I am loving your blog! The step-by-step pictures are awesome! Keep up the GREAT work :)