Southern Tailgating Recipes: Shrimp Po Boy’s With Sweet Pickle Remoulade

Game Day Entertaining & Tailgating Recipes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Tailgate Party Menus Cooking Baking Grilling & Smoking Tutorials Game Day Hostess TV Cooking Personality Birmingham Alabama Modern Southern Socials Southern Entertaining Southern Hostess Parties & FootballGame Day Entertaining

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Shrimp Po Boy’s With Sweet Pickle Remoulade

Southern fried specialties are a fun way to celebrate game day with friends & organizing a frying station may be accomplished easily. Plan to make Shrimp Po Boy’s With Sweet Pickle Remoulade to order. Prepare the sauce up to two days in advance & split the rolls ahead of time. Offer a delicious selection of side dish items to accompany them from Cajun Potato Chips & Triple Threat Snack Mix to Classic Spinach-Artichoke Dip. Crimson Bloody Mary’s & Classic Co-Cola Cake round out the football party menu beautifully for a winning combination bound to be enjoyed by everyone.

Tailgating Recipes. Cajun Shrimp Po Boys By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick. Game Day Entertaining. Southern Hostess Cooking & Baking Tutorials Modern Southern Entertaining Game Day Recipes Alabama & Auburn Football Menus Party Menus Recipes. Southern Entertaining. Pastry Chef Writer Food Stylist

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickShrimp Po Boy’s With Sweet Pickle Remoulade
makes 10 servings

The Basic Fundamentals

The count is the number of shrimp that can be found per pound when purchasing.

1 cup beer
1 egg
2 lbs fresh gulf shrimp {31-35 count}, peeled & deveined
1 1/2 cups cornmeal mix
1 cup all purpose flour
2 Tbsp Creole seasoning
Vegetable oil
10 miniature French rolls, split
Lettuce
Sweet Pickle Remoulade

Whisk together the beer & the egg. Add the shrimp & let stand 5 minutes. Stir together the cornmeal mix, the flour & the Creole seasoning in a medium bowl. Dredge the shrimp in the seasoning mixture, shaking off the excess. Pour the oil to a depth of 1 1/2-inches in a heavy Dutch oven & heat to 350 degrees. Fry the shrimp, in batches, 2 minutes or until golden brown. Drain on a wire rack over paper towels. Remove some of the soft bread from the interior of the rolls; fill with the lettuce & the shrimp. Serve with the Sweet Pickle Remoulade.

The Extra Point

Try the same idea with oysters, chicken or crawfish for equally delicious variations. 

Tailgating Recipes. Cajun Shrimp Po Boys By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick. Game Day Entertaining. Southern Hostess Cooking & Baking Tutorials Modern Southern Entertaining Game Day Recipes Alabama & Auburn Football Menus Party Menus Recipes. Southern Entertaining. Pastry Chef Writer Food Stylist

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSweet Pickle Remoulade
makes about 1 1/2 cups

Run The Option

Lightened mayonnaise may be substituted, if desired. 

1 cup mayonnaise
1/4 cup coarsely chopped sweet & spicy pickles
3 Tbsp Creole mustard
2 Tbsp chopped fresh parsley
1 garlic clove, pressed
1 tsp Creole seasoning

Stir together all of the ingredients in a medium bowl.

The Extra Point

Substitute dill pickles for the sweet pickles & try it with steam shrimp.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Set Up A Frying Station

Organization is key when preparing & serving fried items. Follow these tips for success in your own kitchen.

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 Set up a dredging station on your countertop or organize the food on half sheet pans on a small table if cooking outdoors. Line up the items in the order in which they will be used. Start to one side of the hot grease with the final item in the lineup being a wire rack covered in paper towels to drain the hot food. Have several pairs of tongs to use for different tasks. Use one pair to dredge raw foods & slip items into the hot oil. Use another pair of tongs to turn pieces while cooking or remove them from the grease. A spider or a large slotted spoon is a great tool for retrieving the food from the grease, too. Look to The Tailgaters Essential Frying Guide for more valuable tips.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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