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Posted on 9/11/21 at 8:28 pm to OGtigerfan87
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.
Posted on 9/12/21 at 7:00 pm to cgrand
quote:says someone who lost.
this is not up for debate
Posted on 9/14/21 at 8:07 pm to unclebuck504
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.
Posted on 9/14/21 at 8:12 pm to Ryan3232
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 9/14/21 at 8:15 pm
Posted on 9/14/21 at 8:43 pm to OGtigerfan87
First shrimp po'boy I ever had was somewhere around TicFaw LA. Thought it would be nasty but really surprised how good they are.
Posted on 9/15/21 at 11:51 am to cgrand
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.
Posted on 9/15/21 at 12:32 pm to rebel cat
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.
Posted on 9/15/21 at 7:13 pm to ThreeBonesCater
quote:
tartar sauce
Tartar sauce does not belong on a shrimp po'boy or any seafood po'boy.
Posted on 9/15/21 at 8:04 pm to Rohan Gravy
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.
Posted on 9/15/21 at 9:24 pm to cgrand
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
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
Posted on 9/15/21 at 10:25 pm to lsu777
Did you unload on the shrimp po boy?
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