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Message
re: Shrimp Po’boy
Posted on 8/30/24 at 12:06 pm to Tigers4Lyfe
Posted on 8/30/24 at 12:06 pm to Tigers4Lyfe
Bumping this thread is am making these Sunday for the game.
Having some non Louisianans over (who are from Cincinnati, so naturally now also root for LSU) so I want these to be good.
I see Tiger4Lyfe mentioned baking soda keeps em crispy. I’m making 2 lbs for 4 people, how much baking soda you think?
Having some non Louisianans over (who are from Cincinnati, so naturally now also root for LSU) so I want these to be good.
I see Tiger4Lyfe mentioned baking soda keeps em crispy. I’m making 2 lbs for 4 people, how much baking soda you think?
0
Posted on 8/30/24 at 12:15 pm to OGtigerfan87
What places in BR sell proper poboy loaves? Rouses, maybe? I want to pick up a couple next time we're in town and stick them in my freezer to have on hand.
My MIL always sends us home with several pounds of gulf shrimp, but we never make poboys with them because we can't get the right bread up here.
My MIL always sends us home with several pounds of gulf shrimp, but we never make poboys with them because we can't get the right bread up here.
Posted on 8/30/24 at 12:32 pm to L Boogie
I've bought the Poupart's loaves at Calvin's pretty often. They freeze well and are very good.
Posted on 8/30/24 at 12:56 pm to OGtigerfan87
I'm a mustard and hot sauce guy. Season the shrimp and the batter.
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