Shrimp Po’Boys

[SmokinEdge]

Think I’m doing this tonight. Fried shrimp on French roll with maybe a mayonnaise slaw and tomato may even slip some avocado slices in there. Pair that with homemade fries from Yukon gold taters.

 

[02ebz06]

Sounds like a great meal. Waitin' for the pics.

 

[Jim_C]

The secret to me is the bread and the batter or dredging used for the shrimp.

Do you batter or dredge your shrimp?

 

[SmokinEdge]

The secret to me is the bread and the batter or dredging used for the shrimp.

Do you batter or dredge your shrimp?

It will be a dredge not a batter.

 

[Jim_C]

It will be a dredge not a batter.

Corn meal, flour, and "secret spices"?

 

[SmokinEdge]

Corn meal, flour, and "secret spices"?

Exactly. That’s what I’m doing.

 

[indaswamp]

I'm in...bring it with the pics!

 

[Jim_C]

Exactly. That’s what I’m doing.

I was trying, in a round-a-bout way, to extract the mix and amounts of the secret spices out of you. It's why I put them in quotes. Of course you probably caught on to that!

 

[SmokinEdge]

I tried to take pics but the kids showed up and a circus ensued so most of the pics were blurry and rushed but one pic is clear enough to post of the assembled sandwich so here is that one.

 

[Displaced Texan]

I tried to take pics but the kids showed up and a circus ensued so most of the pics were blurry and rushed but one pic is clear enough to post of the assembled sandwich so here is that one.

View attachment 721956

Look good. Dressed with mayo, lettuce, and tomato. I am not a pickle guy, a lot of people are. Bread looks good, lettuce is done right. Nice.

 

[SmokinEdge]

I was trying, in a round-a-bout way, to extract the mix and amounts of the secret spices out of you. It's why I put them in quotes. Of course you probably caught on to that!

It’s all good Jim.
So a little back story, my oldest son has celiac so zero wheat when I cook for him. While he was growing up we started using GF flour (rice flour) for a lot of things and dredged or battered and fried foods was one place, we don’t necessarily prefer it and often make different batches for him and the rest of us. That said, we have found with a dredge specifically that rice flour crisps up really well maybe better than AP flour in some cases.

So not much of a “secret “ but here with the shrimp the mixture was equal parts rice flour to corn meal and for spices just Slap-Yo-Momma seasoning to taste. For the wet part just an egg and a little milk whisked up. The shrimp were 13ct Tigers so I split them in half lengthwise and a short marinade in white wine, garlic and lemon juice maybe 15-20 minutes. Then patted dry and dredged and into oil. Very tasty shrimp.

 

[SmokinEdge]

Look good. Dressed with mayo, lettuce, and tomato. I am not a pickle guy, a lot of people are. Bread looks good, lettuce is done right. Nice.

That’s actually cabbage, we wanted a bit more crunch so just made up a simple slaw.

 

[Displaced Texan]

That’s actually cabbage, we wanted a bit more crunch so just made up a simple slaw.

Cabbage? I take it all back.

 

[Jim_C]

It’s all good Jim.
So a little back story, my oldest son has celiac so zero wheat when I cook for him. While he was growing up we started using GF flour (rice flour) for a lot of things and dredged or battered and fried foods was one place, we don’t necessarily prefer it and often make different batches for him and the rest of us. That said, we have found with a dredge specifically that rice flour crisps up really well maybe better than AP flour in some cases.

So not much of a “secret “ but here with the shrimp the mixture was equal parts rice flour to corn meal and for spices just Slap-Yo-Momma seasoning to taste. For the wet part just an egg and a little milk whisked up. The shrimp were 13ct Tigers so I split them in half lengthwise and a short marinade in white wine, garlic and lemon juice maybe 15-20 minutes. Then patted dry and dredged and into oil. Very tasty shrimp.

I would probably be happy just eating the shrimp grilled after the marinade you put them in.

 

[JLinza]

Looks darn good, Eric.

 

[ajbert]

We travel down to LA every year or two. Depending on when we go I always have a crawfish po'boy if they are in season, or shrimp when out of season. As has been mentioned, if the bread isn't right then it isn't a po'boy. Yep, I'm am a po'boy snob!

Yours looks great but I would have to pass on the cabbage. There is is sauce called (forgive my spelling) roumalade (spelt the was it sounds, kinda) sauce that is used on a lot of Cajun food that also has to be on a po'boy for me. Again, I'm a po'boy snob.

 

[SmokinEdge]

We travel down to LA every year or two. Depending on when we go I always have a crawfish po'boy if they are in season, or shrimp when out of season. As has been mentioned, if the bread isn't right then it isn't a po'boy. Yep, I'm am a po'boy snob!

Yours looks great but I would have to pass on the cabbage. There is is sauce called (forgive my spelling) roumalade (spelt the was it sounds, kinda) sauce that is used on a lot of Cajun food that also has to be on a po'boy for me. Again, I'm a po'boy snob.

Nope, I completely get it. I’m a snob too on some things. But I live deep in the Rocky Mountains and just get along the best I can. No shore water within 12 hours drive time or more. Thanks for the comment.

 

[ajbert]

I'm in CO between the front range and the divide, born and raised outside of the Springs but raised on Cajun food as my dad was born and raised in LA. The only "seafood" I eat here in a restaurant is catfish. We do eat quite a bit of trout, though, at home. After being stationed, while in the Navy on all three coasts, I can't eat anything that isn't fresh. Well, king and snow crab legs are the only exceptions. We go down to visit family and load up on various goodies, such as Cajun sausage and seafood. Crab, oysters, shrimp and crawfish mainly. All are bought fresh and then frozen. What you made looks damn good for using what have. Well, except the cabbage...lol

 

[SmokinEdge]

I'm in CO between the front range and the divide, born and raised outside of the Springs but raised on Cajun food as my dad was born and raised in LA. The only "seafood" I eat here in a restaurant is catfish. We do eat quite a bit of trout, though, at home. After being stationed, while in the Navy on all three coasts, I can't eat anything that isn't fresh. Well, king and snow crab legs are the only exceptions. We go down to visit family and load up on various goodies, such as Cajun sausage and seafood. Crab, oysters, shrimp and crawfish mainly. All are bought fresh and then frozen. What you made looks damn good for using what have. Well, except the cabbage...lol

Thank you. We get by the best we can. Pigeoned here on the west side of the divide we get by the best we can. Thanks again for the comments.

 

[hondabbq]

When I worked for a Japanese chef, we made Shrimp Tonkatsu sandwiches, whish is basically a Japanese Po boy. bun, df shrimp lettuce tomato and tonkatsu sauce and some mayo. Simple but dam good