Shrimp Po' Boy

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

jyoung873

Assistant Cook
Joined
Dec 25, 2024
Messages
1
Location
Albuquerque, NM
Hi all,
New here! I am located in New Mexico, but love trying new food from all over the country and world. We have a very limited cuisine here, which is why I try out New recipes whenever possible. Today my question is about Po Boys. What would you all recommend for cooking the shrimp? I want something authentic, but unfortunately, most of what I am able to find for recipes are generic and sound pretty middle of the road. Thanks in advance!
 
I'm from Port Arthur, and love cajun. You will usually find fried seafood on po'boys, so breading and frying your shrimp would be appropriate.

The hardest thing to get "authentic" is the bread. You can't gat it outside of Louisiana. I can't get it in Dallas. But, a good French baguette will work. You want a sturdy crust with a soft crumb.

Here is a good video by one of my favorite cajun chefs making shrimp po'boys. He shows how to make an aioli from scratch, too, and how to "dress" your sandwich.


CD
 
Where was the garlic in his "aioli"?

But, I loved what he did with the tomato. That makes nicer looking pieces than when I take the seeds out of tomatoes to use. (My arthritis acts up when I eat tomato seeds).
 
For that type of Sandwich, Crusty soft white inside, Try Bolilos.
Are available in Southwest.
For the spread.
I just make an easy Remulade.
Or even just bottled Tarter Sauce.

Heck. Add some New Mexico Green Chille !
Make it Your Own.
Eric, Austin Tx.
 
Where was the garlic in his "aioli"?

But, I loved what he did with the tomato. That makes nicer looking pieces than when I take the seeds out of tomatoes to use. (My arthritis acts up when I eat tomato seeds).
He mixes the terms aioli and mayonnaise. That's a mayo he's making and not an aioli but he does say if you don't like the way he mixes the terminology, that's tough, lol, whatever.
 
He mixes the terms aioli and mayonnaise. That's a mayo he's making and not an aioli but he does say if you don't like the way he mixes the terminology, that's tough, lol, whatever.
Yeah, I have heard that people have started using the term "aioli" to mean any flavoured mayo. So, what was his flavoured with? Cane vinegar?

I heard him say that you don't like the way he says, or maybe he said pronounces mayonnaise, tough. Well, he might have said that about terminology too.
 
Yeah, I have heard that people have started using the term "aioli" to mean any flavoured mayo. So, what was his flavoured with? Cane vinegar?

I heard him say that you don't like the way he says, or maybe he said pronounces mayonnaise, tough. Well, he might have said that about terminology too.

His pronunciation of Mayonnaise has sort of a cajun accent to it. People from SW Louisiana have varying degrees of cajun accents. Chef Toups has kind of a hybrid accent, as a lot of younger people do. Most of my friends growing up had no accent, but their parents and/or grandparents did.

CD
 
He mixes the terms aioli and mayonnaise. That's a mayo he's making and not an aioli but he does say if you don't like the way he mixes the terminology, that's tough, lol, whatever.
Actually, he says"if you don't like the way I say mayonnaise, tough."

I like the way he does the red onions and tomatoes as well, though I will probably slice the red onions thinner, possibly soak them in ice water if they are strong. Or maybe use sweet onions or shallots.
 
Last edited:
Back
Top Bottom