Missing New Orleans? Try These Mouth-Watering NOLA Recipes Tonight

INGREDIENTS:
1 1/4 cups buttermilk
1/4 cup your favorite Louisiana hot sauce
1/4 cup Emeril’s Original Essence or Creole Seasoning
1 1/2 pounds medium shrimp, peeled and deveined
1 1/2 cups masa harina
1 1/2 cups all-purpose flour
6 cups vegetable oil, for frying
salt and freshly ground black pepper, to taste
Four 6-inch lengths po-boy bread, or French bread, split lengthwise
2 tablespoons butter, melted
mayonnaise, for dressing the sandwich
shredded lettuce, for serving
1 medium tomato, thinly sliced

DIRECTIONS:
Combine the buttermilk, hot sauce and 2 tablespoons of the Essence in a medium mixing bowl, and stir to combine. Add the shrimp and marinate for up to 30 minutes in the refrigerator. In a medium bowl, combine the masa harina, all-purpose flour, and remaining 2 tablespoons Essence, and stir to blend. Heat the vegetable oil in a medium-size heavy pot or deep-fryer until the temperature reaches 360º F. Working in batches, remove the shrimp from the buttermilk marinade and transfer them to the masa harina mixture. Dredge to coat, shaking to remove any excess breading. Cook the shrimp in small batches in the oil until golden brown and crispy, 2 to 3 minutes. Remove with a slotted spoon and transfer to paper towels to drain. Season with salt and pepper, and set aside.

To assemble: Spread the bottom halves of the bread with the melted butter. Generously spread the top halves of the bread with the mayonnaise. Divide the shrimp evenly among the bottom halves, followed by the lettuce and tomato. Place the top halves of the bread over the fillings and press lightly. Serve immediately. via Emerils

INGREDIENTS:
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Vegetable oil
3 cups confectioners’ sugar

DIRECTIONS:
Mix water, sugar, and yeast in a large bowl and let sit 10 minutes. In a medium bowl, whisk the eggs, salt, and evaporated milk together. Add egg mixture to yeast mixture and mix. Stir in 3 cups of bread flour. (A wooden spoon is good for stirring.) Add shortening and stir it in. Stir in remaining flour. Place dough on a lightly floured surface and knead until smooth. Coat a large bowl with oil, place dough in bowl and cover with plastic wrap. Let rise at least 2 hours or place in refrigerator overnight. Pour about 3 inches of oil in a Dutch oven and heat to 350 degrees. Roll dough to 1/4-inch thickness and cut 2-inch squares. (This is easy to do with a pizza cutter.) Working about 4 at a time, place in oil and fry, flipping continuously until they are golden brown. Test one to make sure it is cooked through. Drain on paper towels and coat with powdered sugar. via Spicy Southern Kitchen

INGREDIENTS:
2 oz. light rum
2 oz. dark rum
2 oz. passion fruit juice
1 oz. orange juice
½ oz. fresh lime juice
1 tablespoon simple syrup
1 tablespoon grenadine

DIRECTIONS:
Garnish: orange slice and cherry Shake all ingredients in a cocktail shaker with ice and strain into a hurricane glass filled with ice. Garnish with a cherry and an orange slice. via NewOrleans.com