Fried Shrimp Po Boy

Whatever Parkway Bakery does is what you should do.

 

Ew...I'd have to stab their eyes out with my fork.

 

bragger...

 

i was down there this past weekend, and the first thing i had was a softshell crab. big fat sucker, too. delish!

i think i may have enjoyed it almost too much. the friend i was out to dinner with just sat there watching me like "damn, you like softshell crab, dont you?!" i savored every bite.

now im back in the land of the culinary impaired. it'll be a while before i get another.

 

I got the fried shrimp at Mulate's two weekends ago on my way back to Houston. They weren't on a po boy but they were the best fried shrimp I've had in a long time. Crisp, seasoned, perfectly cooked, and not greasy. If they had been sitting on the right French bread it would have been absolute heaven.

 

Excellent. That is exactly the way I cook them. Nice and simple. Some people like a lot of batter, but that just gets in the way of the shrimp. I throw them in a ziploc bag with the Zatarain's and bounce them around a bit right before they hit the oil (Cottonseed oil when I can get it). Oh, and I only use Zatarain's Seasoned fish fry. Not unseasoned, not Southern Crispy or any of that other nonsense. I have been known to add some Tony's to the bag when I am not making them for wimps.

I am heading to Thigh-bo-de-ax for a 4 day weekend and I plan to hit Flanigan's, Half Shell, and Politz for a number of fried seafood feasts along with frying some up at my folks house with some good po-boy bread. I will leave a trail of oil back to Dallas on Tuesday.

 

I've had them with remoulade sauce instead of mayo and enjoyed that.

 

That sounds really good, actually.