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OGtigerfan87
LSU Fan
North La
Member since Feb 2019
1520 posts

Shrimp Po’boys
I’m thinking about making some po’boys this weekend. Y’all have any good tips? Do you toast your French bread? If you do how much?


CoachChappy
LSU Fan
Member since May 2013
28682 posts
 Online 

re: Shrimp Po’boys
Use quality products. Don't over think it.


Big Chipper
LSU Fan
Charlotte, NC
Member since Sep 2008
2437 posts

re: Shrimp Po’boys
Made some last weekend. For the shrimp, I soaked in milk, hot sauce and a little pickle juice for 15 min. I tossed them in heavily seasoned flour and corn meal (75% flour / 25% cornmeal). Fried them around 350 until golden brown. Hit them with a little salt when they were done and they came out perfect.

I did toast the bread because we can't get good French bread around here and what we can get, needs help.
This post was edited on 9/10 at 8:14 am


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73
LSUJML
LSU Fan
BR
Member since May 2008
32462 posts

re: Shrimp Po’boys
I toast my French bread with some butter on it



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50
MorbidTheClown
LSU Fan
Baton Rouge
Member since Jan 2015
46696 posts

re: Shrimp Po’boys
less batter is better.


CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
54027 posts

re: Shrimp Po’boys
quote:

less batter is better.

somtimes. but a great batter is great.


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43
J Murdah
LSU Fan
Member since Jun 2008
38229 posts

re: Shrimp Po’boys
quote:

Do you toast your French bread?
I dont eat any bread thats not toasted


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39
ThreeBonesCater
LSU Fan
Baton Rouge
Member since Dec 2014
203 posts

re: Shrimp Po’boys
I sear the bread a little on a flat griddle with some oil or butter. Best tip I can give is to make your own tartar sauce or a roasted garlic mayo and use this in the place of regular mayo.


cgrand
New Orleans Pelicans Fan
HAMMOND
Member since Oct 2009
28642 posts
 Online 

re: Shrimp Po’boys
quote:

use this in the place of regular mayo.

agreed, mayo has no business being anywhere near a shrimp po-boy. buttered bread, shrimp, pickles, hot sauce. tomato/lettuce, tartar sauce and/or ketchup if you must


Saskwatch
Ole Miss Fan
Member since Feb 2016
10897 posts

re: Shrimp Po’boys
quote:

mayo has no business being anywhere near a shrimp po-boy


Mayo on every poboy on earth
This post was edited on 9/10 at 10:23 am


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BasilFawlty
Southeastern LA Fan
Baton Rouge, LA
Member since Dec 2014
908 posts

re: Shrimp Po’boys
quote:

mayo has no business being anywhere near a shrimp po-boy

Mayo has no business being anywhere near anything - FIFY


Saskwatch
Ole Miss Fan
Member since Feb 2016
10897 posts

re: Shrimp Po’boys
quote:

Mayo has no business being anywhere near anything




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192
CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
54027 posts

re: Shrimp Po’boys
quote:

mayo has no business being anywhere near a shrimp po-boy
GTFO i will literally fight you.


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226
MobileJosh
Auburn Fan
On the go
Member since May 2018
574 posts

re: Shrimp Po’boys
quote:

agreed, mayo has no business being anywhere near a shrimp po-boy. buttered bread, shrimp, pickles, hot sauce. tomato/lettuce, tartar sauce and/or ketchup if you must



Hey look everybody, a dumbass.


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312
MobileJosh
Auburn Fan
On the go
Member since May 2018
574 posts

re: Shrimp Po’boys
quote:

Mayo on every poboy on earth



A roast beef debris poboy with jalapeño mayo. Lawd


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171
GynoSandberg
New Orleans Saints Fan
Member since Jan 2006
68470 posts

re: Shrimp Po’boys
quote:

agreed, mayo has no business being anywhere near a shrimp po-boy. buttered bread, shrimp, pickles, hot sauce. tomato/lettuce, tartar sauce and/or ketchup if you must




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192
pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
7453 posts

re: Shrimp Po’boys
quote:

agreed, mayo has no business being anywhere near a shrimp po-boy. buttered bread, shrimp, pickles, hot sauce. tomato/lettuce, tartar sauce and/or ketchup if you must




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101
OGtigerfan87
LSU Fan
North La
Member since Feb 2019
1520 posts

re: Shrimp Po’boys
Ok here is another question. Do you cut your bread clean in half or just split it open?


unclebuck504
Southern Fan
N.O./B.R./ATL
Member since Feb 2010
1679 posts

re: Shrimp Po’boys
OP ... are you in or near New Orleans that you can get Leidenhimer or Gendusa bread? If not, find the nearest Vietnamese market and get some Banh Mi bread. If neither of those is an option, then definitely toast whatever bread you use.

Shrimp - use a size of shrimp that's about 60 count per pound when peeled. A good ratio of shrimp is to have a half pound (approx. 30 peeled shrimp) on a 10 to 12 inch po-boy.

Batter them with a seasoned corn FLOUR breading, like Zatarain's or Louisiana Fish Fry brand "Shrimp Fry." DO NOT use a breading that has corn MEAL in it. Gritty batter on a fried shrimp (or any seafood) is unbecoming on a po-boy. You don't have to involve all kinds of extracurricular stuff in the battering of the shrimp like mustard, buttermilk, hot sauce, lemon pepper, etc.

Simply rinse the peeled meat, and crack an egg directly into the bowl with the peeled shrimp. Stir them around and mix it up until all of the shrimp are sticky-icky, and then simply toss them in the seasoned corn flour breading, shake off the excess, and fry them at about 350 to 365 for just a few minutes. Take them out and let them drain (preferrably on a wire rack) - you can get wire racks for baking at Dollar Tree - get two and criss cross them and you're good to go.

Toasting the bread or not is your own personal choice - I toast mine. As for the dressing of the sandwich, that's also your own personal preference, but when I ran a high volume po-boy kitchen in New Orleans for over 10 years, I can tell you there were two schools of thought ...

Butter-Pickle-Ketchup-Hot Sauce
or
Mayo-Lettuce-Tomato-Pickle (aka Dressed) - sometimes with Ketchup and Hot Sauce as well.

That's how 99% of the Seafood Po-Boys were ordered .. then you had the 1% who got crazy shite like mustard and onions with cheese, tartar sauce, and roast beef gravy.

Ingredients make a difference - Blue Plate Mayo, Crystal or Tabasco Hot Sauce, Heinz Ketchup, fresh tomatoes, chiffonade iceberg lettuce (not big solid leaves of curly stuff), basic hamburger sliced dill pickle (we used Cajun Chef). Decide how you like your po-boy and use good ingredients, get some solid bread, decide if you like it toasted or not, and fry up some good, not over-done shrimp, and have a good amount of shrimp without going crazy. The whole thing should balance out.

The last tip I would give is to have the po-boy set up right before you fry, so you can put the po-boy together while the shrimp are still hot, with preferrably cold vegetables and condiments. That's just one more "little thing" that can take your po-boy from good to great.


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123
unclebuck504
Southern Fan
N.O./B.R./ATL
Member since Feb 2010
1679 posts

re: Shrimp Po’boys
Cut dat bread all the way in half ... two seperate pieces.

You makin' a po-boy, not a hot dog.


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