SPICY SHRIMP SALAD and more leftover lovemaking

As most anyone who knows me reasonably well, particularly if they’ve had the pleasure (or displeasure for that matter) of having worked for me, nothing burns my hide faster than wasting food.  In fact, just writing that last sentence irritates my inner Gordon Ramsey. So, before I go off the deep end and segue into a rant about all of the things that sometime happen at the restaurant that drive me up the f%#@ing wall, (I’ll save that post for later), here is what I did with all of the lovely leftovers from my Shrimp Boil last week.

 

Spanish Tortilla a la Creole

Spanish Tortilla a la Creole

Spanish Tortilla a la Creole

I make Spanish Tortilla at my house often and our baby girl just loves it. This is a really simple twist on it using up some of the leftovers from the shrimp boil.  It’s a bit spicy from the Andouille and the spicy pre-boiled corn and potatoes, but if the 20-month-old can hang, so can you.  🙂

About a 6” Piece Andouille Sliced into ½ Moons (Leftover from Boil)
2 TB Olive Oil
1 TB Unsalted Butter
½ Yellow Onion, Julienned
1 Clove Garlic, Minced
½ TSP Dried Thyme
3 or 4 New Potatoes, Sliced (Leftover from Boil)
1 Ear Corn, Kernels Trimmed off Cob (Leftover from Boil)
5 Jumbo Eggs, Beaten with 2 TB half and half
½ TB Kosher Salt

In a 9” non-stick pan, sauté Andouille with olive oil and butter for about 3 minutes.  Add onion, garlic and thyme. Cook another 5-7 minutes until onions are slightly caramelized.  Add potato and corn kernels.  Sauté for 1 minute just to combine everything, then pour in egg and stir in salt.  Cook over low heat until ¾ cooked, lifting edges to allow raw egg to run onto pan as you go.  If you’re feeling ballsy at this point you can flip the whole thing over in the pan and finish it up stovetop.  If not, just pop the pan into a 400* oven and finish it up in about 5-7 minutes.  Remove from pan and let cool for about 30 minutes before cutting into wedges.

 

Shrimp Salad Sandwich

Shrimp Salad Sandwich

Spicy Shrimp Salad

When I was dreaming up the menu for this place, I knew I wanted to have at least one chilled seafood sandwich and this is what I came up with.

About 2-3 Cups Peeled, Cooked, Chopped Shrimp (Leftover from Boil)
2 Large Hardboiled Eggs, Peeled and Chopped
1 Celery Rib
¼ C Minced Red Onion
3 TB Minced Capers
3 TB Minced Scallion
1 TB Crystal Hot Sauce
¾ C Mayo
pinch White Sugar
Salt and Pepper to Taste

Simply mix everything together in a bowl until combined.  I like to eat this stuff on crackers or in a sandwich on a butter toasted Kaiser roll with lettuce and tomato.

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