tag:blogger.com,1999:blog-625514177505810173.post2124281729756843429..comments2023-10-25T09:00:04.611-07:00Comments on Blackened Out: The Fried Shrimp Po-BoyRenehttp://www.blogger.com/profile/10779979025693551840noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-625514177505810173.post-29809194338743081582011-06-15T07:14:27.461-07:002011-06-15T07:14:27.461-07:00Parkway gets our vote. More importantly, 'tour...Parkway gets our vote. More importantly, 'tourists trepidatious of dripping debris' wins the alliteration award of the week. Maybe the month.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-83795983515869642662011-06-14T09:26:37.802-07:002011-06-14T09:26:37.802-07:00Peter,
No mention of R&O's in Bucktown??
...Peter,<br /><br />No mention of R&O's in Bucktown??<br />That's blasphemous... Also, crystal/ketchup mixture at Domilise's blended w/ mayo and pickles kills it everytime..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-65616606654247968542011-06-14T07:43:14.370-07:002011-06-14T07:43:14.370-07:00Parkway and its magic microphone will always trump...Parkway and its magic microphone will always trump everyone when it comes to fried scrimps. Perfect batter-to-shrimp ratio (nothing worse than biting into a fried shrimp and not actually finding a shrimp) and they have the filling quantity down to a science. As for dressing, I usually take some of the shredded lettuce off (too much and I feel like I'm eating a shrimp salad) and if the tomatoes are soggy/mealy, those go too. Otherwise, it's: mayo, Tabasco, non-soggy tomato, minimal lettuce, and extra pickles with some lemon squeezed on top. Man...I'm hungry now.hattie sparkshttps://www.blogger.com/profile/12308348674128503866noreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-64304290332337328362011-06-14T07:36:30.040-07:002011-06-14T07:36:30.040-07:00You can get a pretty good shrimp po-boy at Radosta...You can get a pretty good shrimp po-boy at Radosta on occasion. I really think that place has some of the best sandwiches around.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-18184491268503974302011-06-13T17:23:14.714-07:002011-06-13T17:23:14.714-07:00easy seafood in new orleans east has the best frie...easy seafood in new orleans east has the best fried shrimp, bun, poyboy...macnoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-19090637682172756902011-06-13T11:34:23.172-07:002011-06-13T11:34:23.172-07:00Willifred,
You are banned. That was the best kept...Willifred,<br /><br />You are banned. That was the best kept secret in New Orleans, that wasnt really a secret.Renehttps://www.blogger.com/profile/10779979025693551840noreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-12886401906321505962011-06-13T11:15:01.576-07:002011-06-13T11:15:01.576-07:00Parkway has my go to.....3 of those guys were my t...Parkway has my go to.....3 of those guys were my tenants just after the storm while they were redoing it. Justin is a great kid. I suppose you may know this already, but if the line is too long, sit at the bar and you can get your order put in by the barkeep....you want a beer anywaywillifrednoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-52047264327593363622011-06-13T10:55:00.010-07:002011-06-13T10:55:00.010-07:00I agree with every single thing written by Thomas ...I agree with every single thing written by Thomas Cook. As much as I want to love the shrimp po boy at Traceys, I just can't. I don't know where Tracey's buys, but they seem to have located shrimp with the most obvious, oversized, overloaded intestinal tracts imaginable.Ryan McCabehttps://www.blogger.com/profile/15688466587303818153noreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-82010291955115808642011-06-13T09:26:49.736-07:002011-06-13T09:26:49.736-07:00P-way brings the house down. For convenience sake...P-way brings the house down. For convenience sake, Guy's is just a phone call away and I choose the peacemaker (more like rainmaker) ala Acme. Tracey's is just down right garbage. The bread seems like its been sitting out for days and the old man just doesnt give a shit. I dunno about you but I enjoy a little entertainment with my food. Atleast amuse me for eating your food for once. <br /><br />I'm a big fan of cutting the batter with pickles but a little lemon elevates the batter, especially when a few shrimp go AWOL. Also, there's something really special about the marriage between mayo and crystal. There's really no need for ketchup when you have crystal.Thomas Cooknoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-65861117699138509672011-06-13T08:27:22.424-07:002011-06-13T08:27:22.424-07:00Donnie Boy,
There will be no yellow cheese on yo...Donnie Boy, <br /><br />There will be no yellow cheese on your po boy.Renehttps://www.blogger.com/profile/10779979025693551840noreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-83474132317535355152011-06-13T08:10:34.470-07:002011-06-13T08:10:34.470-07:00I must speak out against the pickles. That would ...I must speak out against the pickles. That would ruin an awesome po-boy. For me, it's butter and ketchup only.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-20553597839541620962011-06-13T07:59:38.774-07:002011-06-13T07:59:38.774-07:00I like to let my (41-50) shrimps sit in a brine ma...I like to let my (41-50) shrimps sit in a brine made with diluted Zat's liquid for half a day before breading.<br /><br />Mostly flour, but with a little bit of corn meal in there too. Just a little. Salt, pepper, cayenne of course, and I like a healthy dose of onion powder in there.<br /><br />Bread must be buttered and very lightly toasted, just enough to melt the butter, no browning. Light on the (shredded, always shredded) lettuce, 3 or 4 pickle slices, thin slathering of mayo on top.<br /><br />And, yes, every once in a while, just a teeny tiny little squirt of ketchup down the middle. Don't judge me! :)<br /><br />Hot sauce, I can take it or leave it in this particular case. Sometimes the mood strikes, but most of the time I skip it.Wanghttp://www.moosedenied.comnoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-88520669715037970472011-06-13T07:39:34.299-07:002011-06-13T07:39:34.299-07:00I do enjoy Crabby J's shrimp poboy, but the sh...I do enjoy Crabby J's shrimp poboy, but the shrimp are just too small to earn the title of my favorite shrimp poboy. That has to go to Parkway. Their shrimp are the perfect size and batter stays on the shrimp unlike some other shops. As for dressing, mayo is a must, and if you don't get mayo on your poboy; I do not trust you. If I wild out, I go for the reverse surf and turf: shrimp wit gravy. Still trying to get that added to the menu at parkway.Nednoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-8097553651612722762011-06-13T07:36:26.917-07:002011-06-13T07:36:26.917-07:00Parkway of course. Mayo, lettuce, tomato only. No ...Parkway of course. Mayo, lettuce, tomato only. No pickles. And in second place, Charlie's Seafood. Amazing poboys worth the drive to Harahan.Good Eaterhttps://www.blogger.com/profile/08947583314135593983noreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-72720139244160692852011-06-13T06:44:08.642-07:002011-06-13T06:44:08.642-07:00Yellow cheeseYellow cheeseDonnie Boy Riguezhttps://www.blogger.com/profile/15538580028483120668noreply@blogger.com