Crunchy Shrimp Rolls

Crunchy Shrimp Roll

Ingredients

• 8 large, peeled shrimps
• 2 cups of sushi rice (Botan is my personal favorite)
• 1/3 cup of rice
  
  vinegar
• Vegetable oil 
• Can of panko crumbs
• Salt
• Flour
• 2 beaten eggs
• 4 large sheets of Nori

• 1 avocado cut into 8 strips 
• 1 peeled and longly sliced cucumber

Directions

1. Cook the sushi rice according to the package directions. Generally, rice is cooked by using 2 cups of water for every 1 cup of rice. 
2. Pour sushi vinegar into cooked rice and mix well.
3. Boil the vegetable oil in a large pan. 
4. Season the shrimp with salt and then dust them with flour. 
5. Roll the shrimp in the beaten eggs and then roll the shrimp in the panko bread crumbs. 
6. Add the shrimp to the large pan and fry them until they are golden brown on both sides. Place them aside once done.
7. Put a sheet of nori on a bamboo mat. Spread the rice evenly across the nori and pat it down. Place 2 shrimps, a strip of cucumber, and 2 avocado slices in the middle. 
8. Roll the bamboo mat and cut the finished roll into eight slices.        
   
                                                              

Prepared by Lauren Burke
Personal Recipe
June 5, 2020

Crunchy Shrimp Rolls

Crunchy Shrimp Roll

Ingredients

• 8 large, peeled shrimps
• 2 cups of sushi rice (Botan is my personal favorite)
• 1/3 cup of rice
  
  vinegar
• Vegetable oil 
• Can of panko crumbs
• Salt
• Flour
• 2 beaten eggs
• 4 large sheets of Nori

• 1 avocado cut into 8 strips 
• 1 peeled and longly sliced cucumber

Directions

1. Cook the sushi rice according to the package directions. Generally, rice is cooked by using 2 cups of water for every 1 cup of rice. 
2. Pour sushi vinegar into cooked rice and mix well.
3. Boil the vegetable oil in a large pan. 
4. Season the shrimp with salt and then dust them with flour. 
5. Roll the shrimp in the beaten eggs and then roll the shrimp in the panko bread crumbs. 
6. Add the shrimp to the large pan and fry them until they are golden brown on both sides. Place them aside once done.
7. Put a sheet of nori on a bamboo mat. Spread the rice evenly across the nori and pat it down. Place 2 shrimps, a strip of cucumber, and 2 avocado slices in the middle. 
8. Roll the bamboo mat and cut the finished roll into eight slices.        
   
                                                              

Prepared by Lauren Burke
Personal Recipe
June 5, 2020

Crawfish Etouffee

Ingredients

• 1 pack of cooked, frozen crawfish tails (Louisiana brand)
• 1 seasoning blend packet (contains onions, celery, green and red bell pepper, and parsley) 
• 1 stick of butter 
• 1 large can of cream of mushroom 
• 1 small can of cream of celery 

Directions

1. Set crawfish tails out to thaw 
2. Cook down stick of butter 
3. Saute seasoning blend in butter until the onions turn clear
4. Add cream of mushroom 
5. Add cream of celery
6. Add crawfish tails 
7. Add seasonings 
8. Cook down for 15 minutes
9. Serve over rice 

Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

Crawfish Etouffee

Ingredients

• 1 pack of cooked, frozen crawfish tails (Louisiana brand)
• 1 seasoning blend packet (contains onions, celery, green and red bell pepper, and parsley) 
• 1 stick of butter 
• 1 large can of cream of mushroom 
• 1 small can of cream of celery 

Directions

1. Set crawfish tails out to thaw 
2. Cook down stick of butter 
3. Saute seasoning blend in butter until the onions turn clear
4. Add cream of mushroom 
5. Add cream of celery
6. Add crawfish tails 
7. Add seasonings 
8. Cook down for 15 minutes
9. Serve over rice 

Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

Macaroons

Ingredients

• 2 ounces of blanched almonds 
• 2 egg whites 
• 1 lb of sugar

Directions

1. Pound almonds in a mortar till it becomes a paste 
2. Beat egg whites till they become a froth and add to almonds 
3. Sift in sugar till it becomes a stiff dough 
4. Form into small cakes and put on sheet of tin 
5. Bake in oven till done 

Source — Creole Cookery Book
Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

Macaroons

Ingredients

• 2 ounces of blanched almonds 
• 2 egg whites 
• 1 lb of sugar

Directions

1. Pound almonds in a mortar till it becomes a paste 
2. Beat egg whites till they become a froth and add to almonds 
3. Sift in sugar till it becomes a stiff dough 
4. Form into small cakes and put on sheet of tin 
5. Bake in oven till done 

Source — Creole Cookery Book
Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

White Cake

Ingredients

• One pound of powdered sugar
• 3/4 pound of unsalted butter
• 3/4 pound of flour 
• 1/4 pound of corn starch
• 15 egg whites 

Directions

1. Whip butter into a cream 
2. Add sugar to cream
3. Add flour and cornstarch gradually
4. Beat the egg whites 
5. Add egg whites 
6. Flavor with almonds
7. Bake as pound cake

Source — Creole Cookery Book

Prepared by Jacob Tidwell

Louisiana Anthology

June 5,2020