It's Fat Tuesday here in Louisiana. That means good food. I'm starting with "king cake" cinnamon rolls. This one is super easy. I'm using store bought cinnamon rolls. You going to unroll them and reshape them into a twisty wreath shape. Bake according to directions. Warm up the icing and drizzle over warm cinnamon rings. Now while the rings bake, make the colored sugar. Just use a small container and mix food coloring with regular granulated sugar (purple, green and yellow. Separate containers for each color). Sprinkle on iced cakes while still warm. Serve!
Next is lunch. Poboys. These are simple to make. I'm going with shrimp. First, peel and devein your shrimp and dry them on a paper towel. I'm using a simple batter. In a large bowl crack open 2 eggs and whisk them. In another bowl, add 1 cup of flour and season with Cajun seasoning. On the stove heat your vegetable oil to 375 degrees. Dip your shrimp in the egg then in the flour mixture. Fry for about 2-3 minutes until golden. Dry on paper towels. You'll want to fry them in batches.
Next get your spread ready. 3/4 cup mayonnaise, 1/2 cup ketchup, 1/2 teaspoon hot sauce. Mix together. You can add more of the Cajun seasoning also.
Now the French bread. Cut the loaf into thirds. Slice to open. Spread on mayo mixture generously. Add shrimp. Enjoy with some Zapp's potato chips and a Barq's root beer!
Last I'm making boiled shrimp. It's cold today, so we're staying inside. Start with a large stock pot. Fill it 3/4 full of water. Add 1 cup of seafood boil (I use Zatarans) 2 lemons (cut in 1/2) a few garlic cloves and 1/2 stick of butter. Go ahead and add about 6 new potatoes, they take longer to cook. And a few ears of corn. Bring to boil. Then let's prep our shrimp. I bought mine, with the heads off and deveined. Tail shells still on. They just have to be defrosted. If you get yours straight off the boat (lucky!) you will want to take the heads off and devein them. I'm making 4 lbs of shrimp. Add them about 2 lbs batches to boiling water and boil about 4-6 minutes until pink and curled. Remove shrimp, potatoes and corn and serve with the mayo mixture used with the poboys and some French bread.
We're watching Princess and the Frog today, reading Gaston Goes to Mardi Gras, and listening to Johnette Downing. Enjoy your Mardi Gras! Freezing rain here..
