Polish Poor Mans Shrimp Recipe 465

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

Steps:

• Saute some chopped onion in butter till soft. Add the cooked white rice and shrimp. Toss and cook for a few minutes. Add some ketchup until rice turns a medium pinkish color. Cook a couple minutes till warm.

Steps:

• 1. Combine crab boil, salt, onions, garlic and 6 quarts of water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring to a boil. Cook for 10 minutes to let flavors meld.
• 2. With a slotted spoon remove onions, garlic and lemons from broth and discard.
• 3. Return liquid to a boil.
• 4. Add cauliflower; turn off heat and let stand until cauliflower is crisp tender about 5-10 minutes.
• 5. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. Chill or serve at room temp. We liked it best chilled.
• 6. Arrange cauliflower on a platter and serve with cocktail sauce.
• 7. Can be done ahead.....Cauliflower can be made 1 day ahead. Cover and refrigerate.