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tigers1956
LSU Fan
baton rouge
Member since Oct 2008
3992 posts

re: Shrimp Po’boys
I put remoulade sauce or cousins creole tomatoe dressing on my po boys


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20
rebel cat
Member since Mar 2020
1533 posts

re: Shrimp Po’boys
Don't use thick bread. It can be ruined if 70% of the sandwich eating is bread. I don't make my own. But the place I go uses baby shrimp.


CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
54049 posts

re: Shrimp Po’boys
quote:

this is not up for debate

says someone who lost.


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31
ChEgrad
LSU Fan
Member since Nov 2012
2256 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.


I don’t time them - several minutes was a guess. I just look at color. Believe me, I don’t overcook them. No one has ever complained about my fried shrimp.


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ChEgrad
LSU Fan
Member since Nov 2012
2256 posts

re: Shrimp Po’boys
quote:

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.


Well, they are crunchy. You don’t want crunchy coating? It is seasoned flour - not bland.

Recipe is basically From Mike Anderson’s cookbook, except I don’t think he seasons his flour. They turn out great. I don’t really care for corn flour on shrimp.

You are correct, temp is probably 350-375, but oil temp drops when you put them in - I don’t have a huge pot, so I get some temp drop.
This post was edited on 9/14 at 8:15 pm


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10
OK Roughneck
Oklahoma Fan
The Sooner State
Member since Aug 2021
69 posts

re: Shrimp Po’boys
First shrimp po'boy I ever had was somewhere around TicFaw LA. Thought it would be nasty but really surprised how good they are.


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10
TD SponsorTD Fan
USA
Member since 2001
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Rohan Gravy
LSU Fan
New Orleans
Member since Jan 2017
13045 posts

re: Shrimp Po’boys
quote:

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





Agree 1000%


I didn’t understand all the downvotes.


Must be a bunch of Yankees on this thread.

I eat my shrimp Poboy same as yours.



My oyster poboy is buttered bread, pickles, lemon, hot sauce (Crystal) and leftover cocktail sauce from the raw oysters appetizer.


Not dressed. I only dress the shrimp poboy.


Y.A. Tittle
LSU Fan
Member since Sep 2003
86784 posts

re: Shrimp Po’boys
quote:

Don't use thick bread. It can be ruined if 70% of the sandwich eating is bread.


Proper NO poboy bread is somewhat thick, but very airy. It's hard to replicate a good one with anything else.


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50
Dale Sturtevant
USA Fan
Uptown
Member since Mar 2015
121 posts

re: Shrimp Po’boys
quote:

tartar sauce


Tartar sauce does not belong on a shrimp po'boy or any seafood po'boy.


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13
cgrand
New Orleans Pelicans Fan
HAMMOND
Member since Oct 2009
28665 posts

re: Shrimp Po’boys
quote:

My oyster poboy is buttered bread, pickles, lemon, hot sauce (Crystal) and leftover cocktail sauce from the raw oysters appetizer

I’m honestly baffled by the Mayo army here.
I love mayonnaise I slather that shite on thick...on everything BUT a seafood poboy.


GynoSandberg
New Orleans Saints Fan
Member since Jan 2006
68491 posts

re: Shrimp Po’boys
What do people squeeze on fried seafood? Lemon
Fish and chips? Vinegar

Two ingredients in a good Mayo? Lemon and vinegar

Acidity tart sweet

and Mayo and pickles on a po boy is like a degree away from tartar sauce

A lot of Mayo is bad. You gotta spread it lightly


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20
rebel cat
Member since Mar 2020
1533 posts

re: Shrimp Po’boys
Did you unload on the shrimp po boy?


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