How to Make Fried Shrimp Po Boys
HTML-код
- Опубликовано: 18 сен 2020
- Test cook Bryan Roof and host Julia Collin Davison team up to make a New Orleans classic, Shrimp Po’ Boys.
Get the recipe for Shrimp Po' Boys: cooks.io/31m90oH
Buy our winning Dutch oven: cooks.io/38J5sQ7
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
cookscountry.com
/ cookscountry
/ testkitchen
/ cookscountry
/ testkitchen
![100 Days - [Minecraft Creative 2]](http://i.ytimg.com/vi/OmogWsk_ZZg/mqdefault.jpg)
After watching how long it takes to make shrimp poboys, I've never been happier to give $10-12 to someone else to make them now.
If you skip all the steps that are extra, you can legit turn this into 7 total minutes.
Fry the shrimp,put it on the bread ,lettuces tomato mayonnaise... done
Between the time and the cost of all the ingredients I'll happily pay a restaurant to make this.
If you want a cheaters version, you can buy frozen breaded shrimp and a jar of Louisiana brand remoulade sauce and you're in business.
Yep, I hear you. I don't have the time, but know they are delicious 😊
I made the Po Boys and they are POPPING full of flavor! The best I've ever had! No where near a Shrimp Po Boy that I've had anywhere else! A keeper!
i LOVE this guy! he's so awesome! my mother used to say: "you have to hold your mouth right" when describing technique. bryan is all about technique. love it!
When we lived in Bay St. Louis, MS, I ate at least 2 of these every week.
I deeply miss the food of southern MS, and LA.
Very good job, from Baton Rouge Louisiana
great demo, dude dropped some nice knife skills and general techniques. well done brah
Great recipe! My family loved it!!!👍👍
Very nice, I sure will make this shrimp recipe. Thanks.
Wonderful. Am going to cook sharp for the first time thank for the video i watch you all the time run a lot
that looks incredible!!!!
I appreciate the pinkish-blue hue of his hands. 😄👍🏻
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!
I think I'd toast the exterior of the bread and leave the interior soft, but that's just my preference.
Yeah if the french bread doesn't make a thousand crumbs every bite it's not a poboy
Pro tip: you can watch movies on flixzone. Been using them for watching a lot of movies lately.
@Troy Rayan yea, I have been using flixzone} for years myself :)
if you ever had a real poboy you know the bread is crispy on the outside soft on the inside without having to toast
Keep them coming great recipe for Creole seasoning!
Fried oyster Po' boys are my favorite but I love shrimp as well. And when it's an option, I often go with a *_half & half._* 👍&👍
Tosh T I love fried catfish poboys.
They call that a "Peacemaker"
@Michael McClure *_Some_* people call that a peacemaker. The original peacemaker sandwich is older than the po' boy and used to be a fried oyster sandwich that bar patrons would take home to their wives. Some places in NOLA sell peacemakers that are fried oyster, bacon and cheese. Others list shrimp and oyster po' boys as peacemakers as you point out. However, Domilise's calls it a half & half so I always use that term.
@@tosht2515 Interesting. Thanks
Yum 😋. Thank you soooo much. I want to make this recipe for shrimp poo boys.
Nothing better than a real New Orleans Po Boy. Yum
They are good no doubt! Even the Burger Po Boys are tasty!
The 2 keys to a great shrimp poboy are the bread and the size of the shrimp. 30-40 shrimp and any good-thin French bread. 50/50 Corn meal and flour with a tbs of creole seasoning mixed in. Double mayo on the bread. Dressed. Lettuce and tomato. Ketchup lightly and Crystal hot sauce on the shrimp.
Those Shrimp Po Boy sandwiches does look so delicious and I have to try making them at home and see how they turn out. Bryan did a great job in making everything and he must be a fantastic chef.
I love pickles also. A good 👍 one is so good 😊
I love recipes like this because I can see easy ways to do the same thing with chicken for my husband who's allergic to seafood and without too much fuss we can both enjoy a great meal!
I'm glad you all are on you tube
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.
Cook's Country recipes are the best. I love the show have been watching for a very, very long time. I grew up eating po-boys and this is an excellent recipe. I will try this soon. I order my po-boy bread because its not available in my state. Again this was great. Bring back fantastic memories.
I'm in Houston and can't even find the right bread here. Who do you order from?
It's called Cajun Grocers in Louisiana. They will ship of course. It will freeze well also.
I'm doing this tomorrow
From Louisiana, super legit recipe and pretty authentic. Closest substitute for poboy bread I've found is grocery store bakery Italian white bread loafs,toasted. I would go with a thick layer of blue plate mayo instead of remoulade, seems too watery to put on bread.
Yum that looks so delicious 😋 but for me I prefer Mustard
Drooling!!!
In New Orleans there is basically one major poor boy bread baker that virtually dominates the market in the town. I can’t remember their name now but it is a German-sounding surname.
Leidenheimer
Leidenheimer (a German family) French bread from New Orleans. 🥖 😋
America's Test Kitchen Urban Edition!
Easy and oh so good 😁
I am from New Orleans and that PoBoy looks amazing. Your shrimp were beautiful and beautifully fried. Yummy! Too bad the country can’t get our Good French Bread that we make them on as you stated.
I’m from Ontario. I love your city. Visited a few there a few years ago and to this day wish I never had to leave...
Girl you are SO WRONG. That’s a Yankee poorboy and a mediocre re at best. 😱
I like this show but their NO features SUCK!!⚜️
@Jacquelynn Booth I bet it does. That is our favorite.
@@Byrnzi360 We'd love to have you back
@@reyemtiwI feel he fried those shrimp beautifully. He even took the back vein out. Like I said it was not served on New Orleans French Bread, but the rest of the sandwich was done well.
A New Orleans Classic Shrimp Po Boys
Looks good.
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.
2:19 ooooaaaaahhhhhh
wow ,delicously !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Post one to me am in oakland California! ( Yummilious)😘
I'd try and *KRILL* the room with a shrimp joke..
But I guess I'll just *roll* with it.
*chef's kiss
Bravo!
You're just fishing for attention.
I liked his evil laugh after he drops the shrimp in the oil .. "it's safer to use tongs".. moohahahaa.
This is the first time I even hear ( po boy). Looks good.
Everyone wants to copy Louisiana foods and style, but never can no matter how hard they try.
Yea, nobody can lowers their standards that low
I love shrimp poboys.
I like how he called it a "trick" to decore the lettuce. I used to do that about 20 times a day when I worked at Jack in the Box. 😂
I had been wondering what to do with a Vegan faux shrimp recipe that I saw on RUclips chef, SauceStash. Now, thanks to you, I have the perfect way to use this new ingredient swap. Thanks.
Have you tried it yet? If so, how was it?
America's Test Kitchen: How many Shrimp Po Boys would you like?
Me: Yes
Shrimp Po Boys are great but Fried Oyster Po Boys are better!
That hot dog bun, though.
Wait? Where's the ketchup?! My favorite place to get po' boys in NOLA was a rinky dink grocery store. There was always ketchup on that sammich.
people can like what they like, but ketchup on a po-boy is straight nasty
@@Melancthon7332 fr lol
I'm allergic to anything that's ever lived in water, but you guys make cooking an art form. ❤️
My preference, it has to be Gulf Shrimp.
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.
Blue plate and crystal are required for me
Too bad the website wants you to put ur debit card in to see the recipe. Not into giving random websites my debit card just to see the site
Oyster Po Boys are the best.
I love your videos, always, this one included, but that is the palest Remoulade sauce I have ever seen. 🙃
Remoulade
Barry Kaufman Hah, auto correct. Thanks for pointing it out. ❤️
@@SexyBibliophile my work here is done 💟
SOLD!
REM-you-lahd.... Pretty sure it's reh-moo-LAHD, even in English.
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.
LMBO
There were indeed a lot of spices in that yes
Don't cut it in half bud.
I miss the bow tie guy...
I could do without the horseradish!
Where is Isaac Toupes
Instead of flour into egg, why not corn or potato starch?
Why not...?
Isn't this a repeat?
Julia Got a bit annoyed in the firing shrimp part lol
You had me until Aldi's buns.😮