{"id":38,"date":"2008-07-01T07:41:28","date_gmt":"2008-07-01T11:41:28","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=38"},"modified":"2009-02-19T18:42:17","modified_gmt":"2009-02-19T22:42:17","slug":"shrimp-memories-and-road-trips","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/shrimp-memories-and-road-trips\/","title":{"rendered":"Memories of Shrimp and Road Trips Too!"},"content":{"rendered":"

\"AirlineBefore the Interstate was completed in Louisiana we used to travel from New Orleans\u00a0through Baton Rouge by way of Airline Highway<\/a>, also known as Highway 61. Heading along the route northwest and about 30 miles outside of New Orleans is La Place, where the old Airline Motors Restaurant <\/a>\u00a0(221 E Airline Hwy, La Place, LA 70068) is located and it became a regular stop for breakfast, lunch or dinner depending on the time of day we were traveling. At least three or four times a year we would drive through on our way to Morse, LA and then to Pineville, LA to visit the Boudreaux or Christoffel clan during holidays and other times of the year. As a child I would always order shrimp and I can remember the ole Airline Motors having some of the best Fried Butterfly Shrimp <\/em>with French Fries and cocktail sauce or ketchup. They had some great breakfasts too,\u00a0and they were really known for their fried chicken. Airline Motors never\u00a0became or ever was\u00a0a culinary mecca, but it was one of those stops\u00a0during a long road trip that you always looked forward to resting and eating. The restaurant has been closed and reopened several times over the past 20 years since Interstate 10 took most of the through traffic away from Airline Highway, but the fond memories of childhood shrimp binges will never be forgotten.<\/p>\n

Monique used to order shrimp as a child as well and even remembers giving her dad a time when they were on vacation in the mountains and she wanted shrimp there too.\u00a0Traveling about 1,500 miles from the Gulf the only shrimp to be found were frozen and probably 11 months old! But when your young you don’t know any better, you just want some fried shrimp.<\/p>\n

Today we\u00a0can’t get enough\u00a0shrimp,\u00a0weather they are\u00a0boiled, in a New Orleans Style BBQ<\/a>, or chilled in a cocktail fashion seems like we can never eat enough of the little gems. Every week I buy a couple pounds of shrimp and typically make a quick dish with them, they cook up so easily and it is a real special treat when I can score some fresh Gulf shrimp.<\/p>\n

\"ShrimpI\u00a0bought 2 pounds of 16-20 count shrimp at the local grocery and decided to just make a simple shrimp cocktail and remoulade with a bed of romaine lettuce and tomato wedges. So I put together a small pot of boiling liquid and set up the chilled plates. Once the shrimp were boiled in the shell I drained and then chilled them in some ice until\u00a0they\u00a0were cold. I also made a quick cocktail sauce and remoulade sauce to serve with the shrimp. From start to finish the whole meal was ready in about 30 minutes, it really can be that quick if you are on a tight time limit.<\/p>\n

Shrimp with Cocktail and Remoulade Sauces<\/strong><\/span><\/span><\/em><\/p>\n

\u00a0<\/span><\/p>\n

Serves 3 \u2013 4<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Ingredients<\/p>\n

\u00a0<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>lbs.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>Shrimp, 16-21 count, shell on, headless<\/p>\n

1\/3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cup\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>Cajun Spice blend<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>quarts\u00a0\u00a0<\/span>Water<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Lemon juice<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Hot sauce<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Salt<\/p>\n

4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cups\u00a0\u00a0\u00a0\u00a0<\/span>Ice<\/p>\n

4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cups\u00a0\u00a0\u00a0\u00a0<\/span>Shredded lettuce<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>each\u00a0\u00a0\u00a0\u00a0<\/span>Tomato, cut into wedges<\/p>\n

\u00a0<\/p>\n

Procedure<\/p>\n

\u00a0<\/p>\n

    \n
  1. Combine the water, Cajun spice blend, lemon juice, hot sauce and salt in a large stock pot.<\/li>\n
  2. Cover and bring to a boil over high heat.<\/li>\n
  3. Add the shrimp and allow to simmer until shrimp are just turned pink and almost cooked through.<\/li>\n
  4. Turn off heat and allow shrimp to soak for about 5 more minutes.<\/li>\n
  5. While shrimp are soaking take the ice and place in a large bowl.<\/li>\n
  6. Pour out shrimp through a colander and drain the liquid in the sink, and then gently add the shrimp to the ice in the bowl and toss gently. Allow the shrimp to chill well.<\/li>\n
  7. Peel the shrimp leaving the last segment and tail intact.<\/li>\n
  8. Arrange the shredded lettuce and tomato wedges on chilled plates and top with the chilled shrimp ensuring an even portions for everyone.<\/li>\n<\/ol>\n

    \u00a0<\/p>\n

    Cocktail Sauce<\/strong><\/em><\/p>\n

    \u00a0<\/p>\n

    1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>Ketchup<\/p>\n

    1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>Chili Sauce<\/p>\n

    2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Prepared horseradish<\/p>\n

    1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Worcestershire sauce<\/p>\n

    1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Fresh lemon juice<\/p>\n

    \u00bd\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Hot sauce<\/p>\n

    \u00a0<\/p>\n

    Add all ingredients to a small bowl and mix well to incorporate then chill before serving.<\/p>\n

    \u00a0<\/p>\n

    Remoulade Sauce<\/strong><\/em><\/p>\n

    \u00a0<\/p>\n

    1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>Ketchup<\/p>\n

    1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cup\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Mayonnaise<\/p>\n

    \u00bd\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>Whole Grain Mustard<\/p>\n

    \u00bd\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Worcestershire sauce<\/p>\n

    \u00bd\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Hot sauce<\/p>\n

    \u00bd\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Fresh lemon juice<\/p>\n

    \u00a0<\/p>\n

    Add all ingredients to a small bowl and mix well to incorporate then chill before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Before the Interstate was completed in Louisiana we used to travel from New Orleans\u00a0through Baton Rouge by way of Airline Highway, also known as Highway 61. Heading along the route northwest and about 30 miles outside of New Orleans is La Place, where the old Airline Motors Restaurant \u00a0(221 E Airline Hwy, La Place, LA […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[13,163,11,17,30],"tags":[2051,7,2088,2056,2049,9,2053,2055,39],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/38"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=38"}],"version-history":[{"count":1,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/38\/revisions"}],"predecessor-version":[{"id":533,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/38\/revisions\/533"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=38"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=38"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=38"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}