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Ingredients
Saffron Aioli
- 15 oz vegetable oil
- 1 garlic clove
- 1 oz white vinegar
- 1 tsp salt
- 2 pinches saffron
- 2 large eggs, pasteurized
Hurricane Po'Boy
- 4 oz unsalted butter, diced
- 1 tbsp Creole seasoning (see Tip)
- 24 jumbo shrimp, raw, peeled and deveined
- 2 baguettes
- 2 tomatoes, thinly sliced rounds
- ½ iceberg lettuce head, thinly sliced
-
3
hot and spicy pickles, thinly sliced rounds
or 3 Cajun pickles, thinly sliced rounds - potato chips, to serve
- Nutrition
- per 1 portion
- Calories
- 4640 kJ / 1109 kcal
- Protein
- 28 g
- Carbohydrates
- 50 g
- Fat
- 91 g
- Saturated fat
- 22 g
- Fiber
- 4 g
- Sodium
- 1660 mg
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