As we continue to enjoy our seafood haul from Florida, the other day, we had some grouper fingers followed by a shrimp taste testing to determine which coating we preferred with our shrimp (from Skip One Seafood in Ft Myers) using five different ones:
1. Shrimp directly into House Autry Seafood Seasoning
2. Shrimp into buttermilk then House Autry Seafood Seasoning
3. Shrimp into beer batter
4. Shrimp into beer batter then crushed cornflakes
5. Royal Red shrimp into buttermilk and House Autry
Surprisingly #2 was the preferred one and I would have bet on #4 due to the crunch – it was my favorite and I think it would have won with more spices in it.
If you have a go-to fish coating, I'd appreciate getting it as I'm always looking for a better one.
I’ve said all of the above to get to the point of saying we had some raw shrimp and grouper left over and decided to turn them into Po Boy’s using some rolls we also had on hand. Bev had half grouper and half shrimp but I failed to get a shot of hers. Mine was shrimp, which I dunked in buttermilk then dredged in a mixture of House Autry and cornflakes.
I nuked the bun for a few seconds to soften and warm it then mostly split it and added some creamy feta salad dressing to one side. Then I added tomato, a little onion, and lettuce before adding the fried shrimp and baby Swiss cheese.
It was very good but I believe I would have preferred cheddar cheese. While the shrimps were delicious, I think smaller ones would work better as they could be packed in easier for an over stuffed sandwich.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
1/28/18 Meal Dates