Video: SOM Cooking With Friends with Prescotte Stokes III
TCU and UNTHSC School of Medicine staff members provided food and cocktail pairing for employees on March 1, 2021. Hosted by Amy Estes, assistant director for community relations and special events, with special guest Prescotte Stokes III, integrated content and marketing manager, who prepared shrimp po boys and beignets.
FORT WORTH — TCU and UNTHSC School of Medicine staff members provided food and cocktail pairing for employees on March 1, 2021. Hosted by Amy Estes, assistant director for community relations and special events, with special guest Prescotte Stokes III, integrated content and marketing manager, who prepared shrimp po boys and beignets. Here are the recipes:
New Orleans Style Shrimp Po-Boy
Ingredients:
2 – 1.5 Quarts (48 oz.) bottles of Wesson Pure Canola Oil.
2 – Bags of Raw Shrimp (Super Colossal 13-15) *You can also use smaller size shrimp, it’s personal preference*
1 – Jar of Tony Chachere’s Creole Seasoning
1- Box of Zatarain’s Seasoned Shrimp FRI or Bag of Louisiana Shrimp FRI
1 – Loaf of French Bread
1 – bag of shredded lettuce
1 – Jar of Wicked Pickles
1 – Tomato
1 – Jar of Mayonnaise (Blue Plate)
Optional items:
1 – Bottle of Louisiana Hot Sauce
Preparation:
Fill deep fryer with 1 quart of Canola Oil and heat to 375 degrees.
Pour Shrimp into a medium sized bowl and add 1 tbsp of Tony Chachere’s seasoning and mix for about 30 seconds. Put Shrimp fry into a medium sized Ziploc bag and add 10-12 shrimp at a time.
Close the Ziploc bag and shake well for about 15-20 seconds. Remove shrimp from the bag one by one and shake off the excess Shrimp Fry coating into the Ziploc bag and add the shrimp to the hot cooking oil. Let the shrimp fry for 7-9 minutes until golden brown.
Place the shrimp into a bowl, plate or shallow dish lined with paper towels to drain excess oil.
Bread preparation:
Cut a 5-6 inch section of the French bread loaf, you can cut the ends off of the loaf before you measure the section you plan to use. Slice the loaf long ways down the middle. Spread Mayonnaise on the top and bottom inner sides of the bread. Use as much Mayo as you prefer. Cover the bottom slice of the bread with a shredded lettuce, as much as you prefer. Then add three to four slices of tomatoes across the top of the shredded lettuce. Add 10 to 12 shrimp on top of the tomatoes and add condiments if you like. Place the top slice on top of the shrimp, tomatoes and lettuce.
Enjoy your New Orleans Style Po-Boy!
Cafe’ Du Monde Beignets
Ingredients:
1 – Small bag of All-Purpose Flour
1 – Box of confectioner sugar
3/4 cup of water
1 quart of Canola Oil
Preparation:
Heat 1 quart of canola oil to 375 degrees.
In a medium sized bowl mix two cups of beignet mix and add 3/4 cup of water. Mix until mixture is thick thick enough to stay on the spoon.
On a cutting board pour enough flour to cover the cutting board about 1/8 of an inch. Pour the beignet mix onto the floured cutting board. Pour enough flour on top of the beignet mix to cover it and begin using a rolling pin or the flat side of a spoon to spread the mixture until it is a flare square. Continue adding flour on top the beignet mix until you achieve a smooth flat square.
Cut the beignet mix into six squares. Place the squares into the hot oil and let them cook on each side about for about 2 minutes. Remove from oil and drain on a plate lined with paper towels for about a minute to collect the excess oil.
Place the beignets onto a plate and sprinkle confectionery sugar on top until each beignet is fully covered in sugar. Enjoy!
Beachbum Berry’s Latitude 29 Daiquiri Recipe
•2 level teaspoons of sugar blend
•1 ounce of lime juice
•2 ounces of white rum (preferably Caña Brava or Bacardi 1909 Superior Limited Edition)
•1 lime wheel for garnish