Then I got The Gentle Sea Cookbook by Skye Michael Conroy (the Gentle Chef) and had my excuse to drown homemade sea food in vegan butter.
This is not a review of the book, but I do have to say that I am loving the recipes from it, so far. I made the Whitefysh Filets for a visiting friend from Norway (who loves seafood) and he liked it! I was very thrilled because he is my daughter's friend (and therefore young) and therefore is quite opinionated about food, especially vegan food. Which means that he was exactly like my kids: a bit picky and not in love with vegetables.
As a quick overview of the book, Skye offers 7 sea foods (shrimp, lobster, whitefish, tuna, scallops, calamari, and clams). He also has a few recipes for caviar, lox and the like. In addition, the book has plenty of recipes for cooking with the sea food you create.
The recipes need a few odd ingredients, but they are available on Amazon, at the least: agar, glucomannan powder, pickling lime powder, kombu and wakame.
For my sandwich, I sauteed my shrymp in garlic oil and added white wine, broth, paprika and lemons. Once you have the shrimp, this is a super easy sandwich to make.
The bread is homemade 100% sourdough rolls (my son has IBS and Jo Stepaniak recommends this in her book Low-Fodmap and Vegan.), but if you don't have homemade rolls (no reason why not if you use my Fridge Dough recipe) get rolls that are crusty on the outside and soft on the inside.
In case you aren't ready to dive into making your own shrimp (it's actually very easy) then use seitan or cubed tofu. Baked tofu would be the best way to go, but I'm not picky - unlike young adult.
And then, you don't even have to make it into a po' boy - just use the bread to soak up the sauce as you dive into all the goodness.
New Orleans Vegan Shrimp BBQ
Serves 4
2 tablespoons garlic oil (or olive oil)
16 to 20 (1-inch) vegan shrimp (I made my own using The Gentle Chef’s recipe)
1 teaspoon paprika
4 garlic cloves, minced (if not using garlic oil)
1/4 cup white wine
1/2 cup vegetable broth or seaweed broth
1/4 cup vegan Worcestershire sauce (preferably homemade)
1/4 cup sliced scallions
1/8 teaspoon dried oregano
1 lemon, sliced
Fresh ground coarse black pepper
2 to 4 tablespoons vegan butter
Other:
4 crusty rolls, toasted first then split
Vegan mayonnaise
Scallions
Tabasco sauce
1. Heat the oil in a large skillet over medium heat. Add the vegan shrimp and cook until golden on both sides, about 5 minutes. Add the paprika and garlic, if using, and cook another minute. Add the wine and cook until evaporated. Add the broth, worcestershire sauce, scallions, oregano and lemon. Add plenty of black pepper and season with salt. Add the butter.
2. Reduce the heat to low and cook for 10 minutes.
3. Toast the bread, split it almost through, add mayo, shrimp with some sauce and scallions. Pass the tabasco at the table.
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