 |
|
01-18-2008, 09:56 AM
|
#1
|
Sous Chef
Join Date: May 2007
Location: USA
Posts: 750
|
Po Boy
This particular idea uses raw shrimp.
Dredge shrimp in eggs, roll in corn meal and fry.
Cut a roll (sandwhich size)
Add Shrimp, Vinegarette, lettuce and tomato.
Hot sauce can be subbed for the Vinegarette or served on the side for dipping.
__________________
__________________
"wok-a wok-a"
|
|
|
01-18-2008, 11:03 AM
|
#2
|
Executive Chef
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
|
Hey, my friend.....a 'dressed' po'boy doesn't actually use vinegar or viniagrette dressing. A traditional po'boy uses garlic bread and then mayonnaise, shredded lettuce, sliced tomato and pickle chips, along with the meat/seafood of choice.
Leave the hot sauce in the bottle for shaking right on the sandwich.
Not sure if you could call your delicious sandwich a po'boy...
__________________
__________________
How can we sleep while our beds are burning???
|
|
|
01-18-2008, 11:13 AM
|
#3
|
Master Chef
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,543
|
I had a shrimp po"boy dressed when we were in Nawlins back in '92 and it was one of hte best sandwiches I've ever had (next to the muffaletta we had there as well). Makes me want to go back but not sure if the places we ate will still be there after Katrina.
__________________
I could give up chocolate but I'm no quitter!
|
|
|
01-18-2008, 11:14 AM
|
#4
|
Executive Chef
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
|
Quote:
Originally Posted by jabbur
I had a shrimp po"boy dressed when we were in Nawlins back in '92 and it was one of hte best sandwiches I've ever had (next to the muffaletta we had there as well). Makes me want to go back but not sure if the places we ate will still be there after Katrina.
|
I've been back twice since Katrina...and most places are still operating. If you are wondering, you can check at NOLA.com for a list of restaurants, etc..
__________________
How can we sleep while our beds are burning???
|
|
|
01-18-2008, 12:11 PM
|
#5
|
Sous Chef
Join Date: May 2007
Location: USA
Posts: 750
|
No I dont think this is a true Po Boy, but its an interpretation I had of one, I kinda just posted this to remind myself at a later date. Mayo is quite fattening so Im trying to think of a healthier substitute, good call on the garlic bread tho.
__________________
"wok-a wok-a"
|
|
|
01-18-2008, 10:32 PM
|
#6
|
Sous Chef
Join Date: Aug 2007
Location: Augusta, Ga
Posts: 721
|
The best Po' Boy in the universe is the Florida Cracker Shrimp Po' Boy from the Florida Cracker Cafe in St. Augustine, Fl... breaded and fried shrimp, lettuce, tomato, onion, melted provolone and remoulade sauce.... Out of this world.
__________________
If you ate pasta and antipasto, would you still be hungry? ~Author Unknown
|
|
|
01-19-2008, 07:18 AM
|
#7
|
Executive Chef
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
|
Quote:
Originally Posted by jeninga75
The best Po' Boy in the universe is the Florida Cracker Shrimp Po' Boy from the Florida Cracker Cafe in St. Augustine, Fl... breaded and fried shrimp, lettuce, tomato, onion, melted provolone and remoulade sauce.... Out of this world.
|
HA!....I ate at that place a year and a half ago! If I remember correctly, my boyfriend had that dish, too!
__________________
How can we sleep while our beds are burning???
|
|
|
01-19-2008, 05:35 PM
|
#8
|
Sous Chef
Join Date: Aug 2007
Location: Augusta, Ga
Posts: 721
|
Quote:
Originally Posted by VeraBlue
HA!....I ate at that place a year and a half ago! If I remember correctly, my boyfriend had that dish, too!
|
Nice! I beg my parents to take a trip to St Augustine when I visit them just for that! They live about 1 1/2 hours away. It's a nice drive up A1A.
__________________
If you ate pasta and antipasto, would you still be hungry? ~Author Unknown
|
|
|
01-20-2008, 12:39 PM
|
#9
|
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
|
I have to admit that my favorite Po' Boy is similar to what Vera describes. I use good crusty Italian bread (with some of the interior pulled out), homemade tartar sauce (mayo, minced cornichon pickles, some hot pepper sauce, & fresh lemon juice), shredded lettuce or a baby lettuce mix, & homemade fried oysters. I only use fresh tomatoes if it's tomato season, & add enough cornichons to the mayo that I don't need extra pickles.
__________________
|
|
|
01-21-2008, 01:58 AM
|
#10
|
Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
|
Anyone remember those funky hotdog buns that Howard Johnson's used to serve their hotdogs on?....and their clam sandwiches????? THOSE would make a great po' boy - grilled with some garlic butter on the outside then stuffed with delicious fried shrimp OR oysters!!!!!!!!!!!!
Quote:
Mayo is quite fattening so Im trying to think of a healthier substitute
|
When you get that figured out let me know - it just has to taste as good though!
__________________
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Discuss Cooking on Facebook |
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|