It’s been a while since I’ve had a chance to post an entry where I list a recipe and pictures to go with it. Just like most of the beer folks out there, I have a beer with my dinner. I sometimes cook a meal with a beer in mind and other times, I open the fridge and grab whatever is stocked in the ice box. I asked the family what they would like for me to cook over the weekend and immediately the wife said, Po’boys! It was a great idea and a good excuse to go out and grab a six of Abita to wash them po’boys down.
This Amber has sweet aromas of malt and caramel. The sip is crisp and has good flavors from the malt, just enough hop shows up to give you a bit of bitterness and balance. Nothing in the beer overpowers the flavors of the po’boy, the crisp sip is perfect for the fried shrimp and hot sauce; the flavors marry really well.
I’m giving this beer Three Beer Caps. Often times a simple beer gets a bad rap from me, but this time I like it. As with plenty of dish and wine combinations, often times you want to get something from the region, so if given the chance and availability, check out the line up from Abita when you make a dish from New Orleans or the state of Louisiana.
Step one, pour yourself a beer!
Can’t forget the hot sauce!
People in my house love the other kind of beer.
You should eye ball the recipe according to the number of po boy’s you plan to make. With the recipe below we made four po’boys. I found this easy recipe over on a blog about New Orleans cuisine; check out the site here.
3 Cups Vegetable Oil for Frying
1/2 Cup A.P. Flour
1/4 Cup Corn Flour (Masa Harina)
1/4 Cup Corn Meal
2 Tbsp Creole Seasoning, in all
2 Tbsp Water
Heat the oil to 360 degrees
Season the flour with 1 Tbsp Creole Seasoning in a bowl.
In another bowl, Mix the egg well with 2 Tbsp of water.
In another bowl, Mix the Corn flour and Corn Meal and the remaining 1 Tbsp Creole Seasoning.
Dredge the shrimp in the seasoned flour, then the egg wash, then the corn product mixture. Fry in batches in the 360 degree oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch.
Spread the creole mustard on a french roll, add the lettuce, tomato, shrimp and a dash of some hot sauce!
Throw one back for me ~ cheers!