Posted by
Message
ChEgrad
LSU Fan
Member since Nov 2012
2256 posts

re: Shrimp Po’boys
The key is good fried shrimp. Good fried shrimp don’t need egg. Just season some flour (self-rising or regular all-our purpose will both work). Then:

Dip shrimp in cold water, drain slightly.
Dip in flour, coat well.
Quick dip in water.
Back in flour and rub with your fingers a bit. You want some dense, moist flour flakes on your shrimp.
Fry for several minutes in 375 degree oil. Don’t overcook.
Remove oil, drain, season if needed.




LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
34621 posts

re: Shrimp Po’boys
quote:

Fry for several minutes in 375 degree oil.



quote:

Don’t overcoo





Replies (0)
Replies (0)
130
unclebuck504
Southern Fan
N.O./B.R./ATL
Member since Feb 2010
1679 posts

re: Shrimp Po’boys
quote:

Fry for several minutes in 375 degree oil.

What did those shrimp do to you?

Show me where they hurt you.


lsu777
LSU Fan
westlake
Member since Jan 2004
19078 posts

re: Shrimp Po’boys
frick all these boys saying fry the shrimp, cook that shite down in a garlic butter sauce like darrells. these boys dont know what they are missing. 3 different types of cheese, lettuce, jalepeno mayo

either way...imo 20-30 count shrimp when peeled are better. I hate little 60count shrimp on a poboy.

now downvote away



wanna get real crazy with it, hit it with that homemade roast beef and a little gravy and do a surf and turf





Topo Chico
Houston Astros Fan
Houston
Member since Apr 2019
222 posts
 Online 

re: Shrimp Po’boys
I'm convinced Darrell's is too lazy to maintain a fry kitchen, hence why they serve sauteed shrimp and bags of chips


lsu777
LSU Fan
westlake
Member since Jan 2004
19078 posts

re: Shrimp Po’boys
quote:

I'm convinced Darrell's is too lazy to maintain a fry kitchen, hence why they serve sauteed shrimp and bags of chips



prolly, but also like being different. Honestly the place has never been even run that well. Could print money if it was done correctly. especially if they expanded to SELA and SETX but they want and thats cool, but i do agree prolly too lazy to maintain a fry kitchen.

but honestly as much as i love an amazing fried shrimp poboy, i like darrels better.


Replies (0)
Replies (0)
13
Saskwatch
Ole Miss Fan
Member since Feb 2016
10952 posts

re: Shrimp Po’boys
quote:

3 different types of cheese


quote:

shrimp when peeled are better


That sounds, and looks, like a bunch of mashed arsehole on a loaf
This post was edited on 9/10 at 3:40 pm


gumbo2176
Member since May 2018
9468 posts

re: Shrimp Po’boys
quote:

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?




Read a few responses and didn't see this posted.

Make sure you don't crowd the shrimp when you fry them and drop the temperature of the oil to where they are barely frying. Keep that oil temperature up for a quick fry for crispy shrimp.

And yes, I like my bread cut clean in half, lightly toasted and only use Mayo, lettuce, tomato, pickle and a bit of hot sauce on my shrimp po-boy.

Butter is for breakfast toast or biscuits.


Replies (0)
Replies (0)
71
cgrand
New Orleans Pelicans Fan
HAMMOND
Member since Oct 2009
28665 posts

re: Shrimp Po’boys
quote:

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

wasnt expecting this to be such a hot take
by the way, all of you are insane

seafood poboy = buttered bread
meat/cheese poboy = mayo

this is not up for debate


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

re: Shrimp Po’boys
quote:

imo 20-30 count shrimp when peeled are better. I hate little 60count shrimp on a poboy.

That's 60 count peeled shrimp in that pic you posted (the count of PEELED meat, not fresh shrimp with the heads and shells still on). If you took the shrimp in that pic and weighed the peeled meat before you cooked them, you'd get about 60.

60 count shrimp would only be small if you were talking 60 FRESH shrimp.


TD SponsorTD Fan
USA
Member since 2001
Thank you for supporting our sponsors
Advertisement
CBandits82
Lurker since May 2008
Member since May 2012
45209 posts

re: Shrimp Po’boys
quote:

Mayo has no business being anywhere near anything - FIFY


lol, you don’t have a poboy if there is no Mayo on it


Replies (0)
Replies (0)
82
OysterPoBoy
USA Fan
City of St. George
Member since Jul 2013
25143 posts

re: Shrimp Po’boys
quote:

Shrimp Po’boys


My favorite.


Replies (0)
Replies (0)
20
lsu777
LSU Fan
westlake
Member since Jan 2004
19078 posts

re: Shrimp Po’boys
I know but darrels use to use larger shrimp and it was better imo


Replies (0)
Replies (0)
03
lsu777
LSU Fan
westlake
Member since Jan 2004
19078 posts

re: Shrimp Po’boys
quote:

That sounds, and looks, like a bunch of mashed arsehole on a loaf


Have you ever had darrels? Cause if you did you wouldn't be running that cock sucker of yours.


Replies (0)
Replies (0)
212
Ryan3232
LSU Fan
Valet driver for TD staff
Member since Dec 2008
23280 posts

re: Shrimp Po’boys
quote:

Use quality products. Don't over think it.

Use quality bread. If you are frying fish or shrimp, you cant really frick that up whether its cheap frozen (obviously you thaw it out) vs expensive fresh. Just batter it right, cook it right, and dont let it get soggy.

If you are grilling seafood for a poboy, you will notice a difference on the quality imo.
This post was edited on 9/10 at 11:07 pm


Replies (0)
Replies (0)
00
Ryan3232
LSU Fan
Valet driver for TD staff
Member since Dec 2008
23280 posts

re: Shrimp Po’boys
quote:

Dip shrimp in cold water, drain slightly.
Dip in flour, coat well.
Quick dip in water.
Back in flour and rub with your fingers a bit. You want some dense, moist flour flakes on your shrimp.
im sure it’s fine and would come out good disguised under some bread, mayo, lettuce, and tomato…

But why? That sounds like it would come out crunchy and bland cooked at 375.

Just buttermilk OR cold water if you have to, and then dredge it in seasoned flour ONCE. (Preferably seasoned cornflour). Fried shrimp really isnt rocket science when deep frying.
This post was edited on 9/10 at 11:14 pm


BHS78
LSU Fan
Member since May 2017
1019 posts

re: Shrimp Po’boys
That's a Philly shrimp poboy


izbella
LSU Fan
Member since Dec 2019
13 posts

re: Shrimp Po’boys
Thanks guys this has been a lot of help and entertaining lol. I live in north la but I was able to get some Cartozzo’s bread from New Orleans. A local grocery store gets shipments every couple weeks. I got it once before but it must have been right before they got a fresh shipment because it was definitely old. This batch came in yesterday and is super soft. I was gonna use a brand of pre breaded shrimp I like out of breaux bridge but they were out. I see this brand all over, they sell pre breaded shrimp and catfish in a blue/green box. You still have to fry it but it takes the breading work out of the equation and it’s pretty good. So I’ll be breading and frying shrimp for the first time. I’m definitely gonna use Mayo by the way lol. Might mix hot sauce with it for a spicy Mayo though. Here is to hoping it turns out!
This post was edited on 9/11 at 11:33 am


izbella
LSU Fan
Member since Dec 2019
13 posts

re: Shrimp Po’boys
Oh sorry I forgot to log out of the wife’s account and get back into mine but I am the OP


Ed Osteen
New Orleans Saints Fan
Member since Oct 2007
52646 posts

re: Shrimp Po’boys
quote:

Oh sorry I forgot to log out of the wife’s account and get back into mine but I am the OP





first pageprev pagePage 2 of 3next pagelast page

Back to top

logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram