How to Make Fried Shrimp Po Boys 

If you have trouble finding good po'boy bread look for a Vietnamese community in your area. They love their banh mi and really appreciate good French bread… Vietnamese markets almost always have excellent bread for po'boys.

My preference, it has to be Gulf Shrimp.

I love AND I hate how women make it so easy. She said “I thought it would be too spicy, but YOUR right! It works really well.” Like the affect that women have on male ego is disastrously perfect and I can’t quite explain it.

A New Orleans Classic Shrimp Po Boys

Everyone wants to copy Louisiana foods and style, but never can no matter how hard they try.

I like just watching recipes, but as a native New Orleanian, born and raised, it looks great and I do give you 100% for effort. But I would like to clarify a few things. First, you can only have an authentic poboy with real poboy bread. My personal favorite is Reisings. You can put just about anything between a two slices of Reisings and create a great poboy, but if you don't have authentic New Orleans French Bread, all you will end up with is a sub. The next thing and in my personal experience is just as important is authentic Blue Plate Mayo. No other substitute will work and for everything that means anything to you, don't go and buy low-fat, reduced-fat, etc. Another thing, don't really use remoulade sauce on our poboys. We save that for boiled shrimp. Now, you can go just about anywhere in New Orleans and someone will tell you to cook the way you like it, you're not hurting anyone and that's the truth. Well, that's true unless you attempt to put tomatoes in Gumbo – then you've done caused your grandma, her sisters, and everyone else that sits in her pew with her on Sundays to start an immediate novena. There won't be enough Hail Mary's and Our Fathers to save you from purgatory. But we aren't talking about gumbo – just a good authentic shrimp poboy. So if you prefer to put it in a batter first, go for it, that is my preferred way and the way MOST POBOY SHOPS makes them. Sorry Mr. Sidney, the places I've eaten all use batter. I prefer a batter because the shrimp become super crunchy which is fabulous. Now let me be clear here – I'm not talking a batter look like you get in frozen onion rings that is perfectly round, and obviously pre-cut with perfect precision. I'm talking about a Popeyes Fried Chicken type of batter that is so crunchy you'll want to slap your mama. (hint: the key is adding a little corn starch to your flour). Using a dry mix on dry shrimp results in the mix falling off. If in season, you must put a slice of a really ripe creole tomato on your poboy. Another sin that will send your butt right back to confession is putting that slice of a ripe creole tomato next to anything but Blue Plate. Just back away and don't do it. If you don't have Blue Plate where you live, google it, I bet you can order it. And contrary to what someone has probably told you – it really does matter. My daughter married this boy that wanted to try Dukes Mayo. I mean, I was ready to start the divorce proceedings. Some things you just don't mess with. But in all seriousness, in schools, French Fry poboys with roast gravy on top are a hit (even adults like it.) If you hear the saying you judge how good a poboy is by how many napkins you use – well that applies to sloppy roast beef poboys – the sloppier the better. A really good one looks like a big ole pile of debris. If someone gives you a sliced roast beef poyboy – well, I just probably remove them from my Christmas Card list. No use of wasting a stamp on someone that doesn't care enough to let the roast cook till it falls apart. Some poboy shops just put rolls of paper towels out on the tables. But if you ever find your way to New Orleans, don't be afraid to try the hole in the wall places. Remember the most important question – 1) What kind of bread do you use? Reisings and Leidenheimer are what you want to hear and 2) What kind of mayo do you use. Anything other than Blue Plate might mean they are a damn Yankee, turned carpet bagger trying to recreate an already perfected product. There is no reason to mess with this. It's already been perfected by your mama and dem and they aren't going to appreciate you messing with it.

Yum that looks so delicious 😋 but for me I prefer Mustard

Don't cut it in half bud.

I appreciate the pinkish-blue hue of his hands. 😄👍🏻

Fried seafood should be put on a grill rack and not paper towels to avoid them steaming when they lose their humidity.

Wait, she thought THAT was gonna be spicy? Jesus christ.

Gulf coast fried oyster poboys are even better. I used to get them In Gulfport every time I passed through. Unfortunately a hurricane took that place away but I have found reasonable facsimiles in New Orleans from time to time. When in gulf coast Florida, of course, it's all about the fried grouper sandwiches, but that's another story altogether.
Man, i can't wait to get on the road again. Maybe here in '21 I can eat my way around the gulf to Key West again starting at Gaido's in Galveston!

Nothing better than a real New Orleans Po Boy. Yum