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re: Shrimp Po’boys
Posted on 9/10/21 at 12:39 pm to OGtigerfan87
Posted on 9/10/21 at 12:39 pm to OGtigerfan87
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.
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.
3
Posted on 9/10/21 at 12:56 pm to ChEgrad
quote:
Fry for several minutes in 375 degree oil.
quote:
Don’t overcoo
Posted on 9/10/21 at 1:03 pm to ChEgrad
quote:
Fry for several minutes in 375 degree oil.
What did those shrimp do to you?
Show me where they hurt you.
Posted on 9/10/21 at 2:16 pm to unclebuck504
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
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
Posted on 9/10/21 at 2:38 pm to lsu777
I'm convinced Darrell's is too lazy to maintain a fry kitchen, hence why they serve sauteed shrimp and bags of chips
Posted on 9/10/21 at 2:42 pm to Topo Chico
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.
Posted on 9/10/21 at 3:22 pm to lsu777
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 9/10/21 at 3:40 pm
Posted on 9/10/21 at 4:10 pm to OGtigerfan87
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.
Posted on 9/10/21 at 4:23 pm to cgrand
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
Posted on 9/10/21 at 7:18 pm to lsu777
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.
Posted on 9/10/21 at 7:41 pm to BasilFawlty
quote:
Mayo has no business being anywhere near anything - FIFY
lol, you don’t have a poboy if there is no Mayo on it
Posted on 9/10/21 at 8:06 pm to OGtigerfan87
quote:
Shrimp Po’boys
My favorite.
Posted on 9/10/21 at 10:40 pm to unclebuck504
I know but darrels use to use larger shrimp and it was better imo
Posted on 9/10/21 at 10:41 pm to Saskwatch
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.
Posted on 9/10/21 at 11:04 pm to CoachChappy
quote: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.
Use quality products. Don't over think it.
If you are grilling seafood for a poboy, you will notice a difference on the quality imo.
This post was edited on 9/10/21 at 11:07 pm
Posted on 9/10/21 at 11:11 pm to ChEgrad
quote:im sure it’s fine and would come out good disguised under some bread, mayo, lettuce, and tomato…
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.
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 9/10/21 at 11:14 pm
Posted on 9/11/21 at 10:18 am to lsu777
That's a Philly shrimp poboy
Posted on 9/11/21 at 11:31 am to BHS78
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 9/11/21 at 11:33 am
Posted on 9/11/21 at 11:33 am to izbella
Oh sorry I forgot to log out of the wife’s account and get back into mine but I am the OP
Posted on 9/11/21 at 11:39 am to izbella
quote:
Oh sorry I forgot to log out of the wife’s account and get back into mine but I am the OP
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