Little Nags and Shrimp Po’boy

by Joanne on June 11, 2015

Let’s talk running before we talk eating, although it does look good doesn’t it?

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If I look back at training logs leading into upcoming marathons, it’s right about this time that those little aches and pains coupled with that burned out/over done feeling sets in. It’s especially bad when going into marathon number 3 within a 4 month period. It would be unrealistic to expect anything different.

With 9 days left before running Grandma’s Marathon, Duluth, MN, there are times I’m excited, there are times I feel totally burned out, times when things hurt, and times when I’m thinking about the next race after June 20th.  Crazy!  Right now, there is a new pain to deal with and it’s in my left groin.  I don’t like pain. It doesn’t help my burned out mood (GRRR!  ANYONE WANNA FIGHT?!!!).  In lieu of this pain, I’ve taken an extra day off these past couple of weeks. Will it hurt my performance?  Probably not. Does it hurt my confidence?  It does tax it a little bit, since the workout missed due to pain are the speed workouts. Endurance is there and ready, but speed?…not so much.  What’s the answer? Wait and see what marathon day brings and if it doesn’t look promising, I’ll have my phone’s camera ready for the “scenic route” along the course.

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Are you ready to run? What’s the next event on your schedule?

Shrimp Po’boy

Based on a recipe from Bonappetit.com in 2011, this recipe makes an absolutely delish, week night meal, made ready in such a short time.  Keep it real with whole wheat hot dog buns or, if you can forgo the bread, simply put a good pile of the mouth watering shrimp on top of salad greens.  Any which way is a win – win.

Serves 4

Ingredients:

  • 2 1/2 tsp sea salt
  • 1 1/2 tsp Cajun Foreplay Dinosaur Bar-B-Que Spice

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  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp onion powder
  • 1 TBS toasted sesame oil
  • 1 TBS canola oil – or enough to coat the bottom of a very large frying pan
  • 1 to 1 1/2 lbs large shrimp – deveined, tails and peel removed
  • 3/4 cup fat free milk
  • 3/4 cup flour
  • 1 cup yellow cornmeal
  • 4 whole wheat hot dog buns OR a mix of salad greens plus tomatoes, pickle relish, mayonnaise, cocktail sauce… whatever you like on your shrimp

Mix the spices together in a small bowl:  sea salt through onion powder.

Place the shrimp onto a large platter and sprinkle, toss with the spice mix to coat completely.

In another bowl, add the milk.

In yet another bowl, mix the flour and cornmeal.

Now take the spice coated shrimp, dip it into the milk then coat it in the flour-cornmeal mix.

Little Nags and Shrimp Po'boy
 
Prep time
Cook time
Total time
 
Based on a recipe from Bonappetit.com in 2011, this recipe makes an absolutely delish, week night meal, made ready in such a short time. Keep it real with whole wheat hot dog buns or, if you can forgo the bread, simply put a good pile of the mouth watering shrimp on top of salad greens. Any which way is a win – win.
Author:
Recipe type: Dinner
Cuisine: Southern
Serves: 4
Ingredients
  • • 2½ tsp sea salt
  • • 1½ tsp Cajun Foreplay Dinosaur Bar-B-Que Spice
  • • 1 tsp garlic powder
  • • 1 tsp dried oregano
  • • 1 tsp dried thyme
  • • ½ tsp fresh ground black pepper
  • • ½ tsp onion powder
  • • 1 TBS toasted sesame oil
  • • 1 TBS canola oil – or enough to coat the bottom of a very large frying pan
  • • 1 to 1½ lbs large shrimp – deveined, tails and peel removed
  • • ¾ cup fat free milk
  • • ¾ cup flour
  • • 1 cup yellow cornmeal
  • • 4 whole wheat hot dog buns OR a mix of salad greens plus tomatoes, pickle relish, mayonnaise, cocktail sauce… whatever you like on your shrimp
Instructions
  1. Mix the spices together in a small bowl: sea salt through onion powder.
  2. Place the shrimp onto a large platter and sprinkle, toss with the spice mix to coat completely.
  3. In another bowl, add the milk.
  4. In yet another bowl, mix the flour and cornmeal.
  5. Now take the spice coated shrimp, dip it into the milk then coat it in the flour-cornmeal mix.
  6. Put the large frying pan on the stove top and heat the oils (sesame plus canola) – enough to cover the bottom of the pan, over medium high heat. Add the coated shrimp and allow to cook about 3 – 4 minutes per side or until golden. Remove to a clean paper towel to drain the put on a serving platter and serve with the buns, the greens or whatever you fancy.

Put the large frying pan on the stove top and heat the oils (sesame plus canola) – enough to cover the bottom of the pan, over medium high heat.   Add the coated shrimp and allow to cook about 3 – 4 minutes per side or until golden.  Remove to a clean paper towel to drain the put on a serving platter and serve with the buns, the greens or whatever you fancy.

 

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This is how I like my shrimp Po’boy…

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Green beans on the side, shrimp on top of fresh baby spinach with a cherry tomato slices, a little cocktail sauce and pickle relish to top.

So good!

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Have you ever had a Po’boy?  What was in it (shrimp? fish? chicken? … )

Joanne

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2 Comments

  • At 2015.06.11 19:23, misszippy1 said:

    I give you a ton of credit for running that many marathons so close together. A: I would never be able to summon the enthusiasm and B: I’d be injured! So I think you’re doing pretty well! Recipe looks yummy!
    misszippy1´s last blog post ..Summer vegetable tartMy Profile

    • At 2015.06.12 08:36, Joanne said:

      I think two is a good number of marathons to stick to spring and fall. I also believe that a runner
      has to go into thinking that one of those should simply be a long, challenging training run rather than
      both being “give it all you got” marathons. For me, I don’t think I have run any of my 16 marathons in
      the “give it all I’ve got mode”. My central governor is a strong dictator 😉

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