Fried Shrimp Po Boy

Discussion in 'Good Eats' started by pabwork, Jun 27, 2011.

  1. pabwork

    pabwork Founding Member

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    Looking for some input on the best way to fry shrimp for a po boy. I'm in Atlanta, so I don't have access to the very best, but we get good seafood here. I had a poboy at a local restaurant that was on perfect bread and the shrimp were perfectly cooked. But they didn't taste like much. Any thoughts on breading, type of shrimp, etc would be appreciated. I'm making them for a party this weekend. I don't want the taste of the shrimp to disappear in the sandwich.

    Thanks and Geaux Tigers!
     
  2. StaceyO

    StaceyO Football Turns Me On

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    I would use a good-sized shrimp, first of all--none of that popcorn shrimp nonsense.

    The breading I use when frying shrimp is what I learned from my mom, and we don't measure anything: 1 egg, some milk, a splash of lemon juice, Tony's seasoning (as much as you want), a couple of dashes of Tabasco.

    I usually let the peeled shrimp sit in the batter overnight, then use just flour (no cornmeal) before frying them. Whatever you do, don't overcook them. They only need to be in for a couple of minutes.
     
  3. red55

    red55 curmudgeon Staff Member

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    Everybody in Louisiana uses fresh shrimp, but elsewhere, especially in the big cities, they use a lot of frozen shrimp. Big taste difference. I am no expert on breading but I like it crispy, not that chinese-style batter.

    Fresh New Orleans style french bread is also important. Crusty outside and chewy inside.
     
  4. TwistedTiger

    TwistedTiger Founding Member

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    Absolutely agree! Fresh shrimp makes a world of difference. French bread is the way to go. Damn I'm getting hungry.
     
  5. stevescookin

    stevescookin Certified Who Dat

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    I use Zatarain's seasoned fish fry at the cafe and just roll the shrimp in the mix and let 'er rip for a few minutes at 350 degrees.

    Zatarains uses corn FLOUR....not corn meal...big difference.

    350 degrees is as critical as the other things everyone mentioned.
     
  6. wjray

    wjray .-.. ..- -.- .

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    Can't agree more. The French bread found in most grocery stores just won't cut it.

    Leidenheimer's apparently sells some of its bread in the Atlanta area.

    Leidenheimer Baking Company
     
  7. red55

    red55 curmudgeon Staff Member

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    While we are at it, shrimp po-boys need only be dressed with lettuce, tomato and mayo. Forget the dill pickle and ketchup. And you can leave out the tomato if they are tasteless winter greenhouse tomatoes.
     
  8. shane0911

    shane0911 Helping lost idiots find their village Staff Member

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    There is a "cajun" resturant here that tried to put cole slaw on my Shrimp Po-Boy a while back. :po:
     
  9. tirk

    tirk im the lyrical jessie james

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    i just had a softshell crab poboy. thats gotta suck if you want one of those and cant get to it. i did have to remove the pickles.
     
  10. shane0911

    shane0911 Helping lost idiots find their village Staff Member

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    chicken phucker, do you know how long it has been since I've had soft shell crab. I need to get to Louisiana more often.
     

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