OK you New Orleans chefs, I need help.?

Question

I figure you would know. I had a shrimp poboy in Gulfport many years ago. It was not fried shrimp, maybe sauted. With a spicy creame sauce of some kind. I can't find anything like it. What is it that I'm actually looking for? I think calling it a poboy might be wrong.
By the way I live in the midwest so fresh sea food is kind of hard to get. We have a few so called New Orleans style restaurants around, but everytime I try to get it, it comes back with deep fried popcorn shrimp. While not bad, it's not what I'm looking for.
A transplanted southern boy at heart thanks you.

Without giving away your trade secrets, could you tell me how to make it myself?

Answer 1

The creamy sauce is just that - a cream sauce. Here is one to start with:

2 pounds of frozen uncooked shrimp thawed in the fridge overnight
1/2 teaspoon of cayenne pepper
2 ribs of celery diced
1 small onion diced
1 red bell pepper diced small
3 cloves of garlic - diced finely
1/2 stick of butter
1 teaspoon of olive oil
1 tablespoon of flour
1/2 cup heavy cream or creme freshe
salt/pepper to taste
Tabasco - optional

Heat fry pan with butter and olive oil in the pan cook onions, garlic, celery and pepper until soft, add flour and integrate into mixture. Add shrimp and cook for four to five minutes (depending on size) and when cooked add remainder of ingredients and cook until sauce is reduced and thick. Serve on a toasted french bread with parsley and eat.

Answer 2

New Orleans Cuisine - Fried Shrimp Po' Boy Recipe

1 10-12" long piece of New Orleans Style French Bread
4 Tbsp Mayonnaise
3 Tbsp Creole Mustard (Zatarain's makes a good widely available Creole Mustard. I'm actually working on a recipe for Homemade Creole Mustard.)
Pickle Slices
3/4 Cup Shredded Lettuce
Tomato Slices (Optional)
Fried Shrimp for Filling (Recipe below)

Slice the bread horizontally about 3/4 of the way through, leaving it hinged. Some people prefer to slice the bread all the way through. I hinge the bread for two reasons:
Every Po' Boy sandwich I've eaten in New Orleans was hinged.
I'm smarter than the sandwich. :) It's easier to eat! Granted, a Po' Boy should be messy, but I like to try to keep the filling in the loaf while I'm making a mess.
Spread the Mayonnaise on the inside of the bottom portion of the bread, spread the Creole Mustard on the inside of the Top portion. Layer you pickles and Tomatoes (if using) on the bottom portion of the French Loaf. Fill with the lettuce, then top with the Fried Shrimp. Serve with an ice-cold Beer (like Dixie, Abita Amber, or your personal favorite) and kettle style Potato chips (like Zapp's). Put some hot sauce on the table and enjoy.

Makes 1 Sandwich

Fried Shrimp for a Po' Boy

2 1/2 Cups Vegetable Oil for Frying
1/2 Cup A.P. Flour
1/4 Cup Corn Flour (Masa Harina)
1/4 Cup Corn Meal
2 Tbsp Creole Seasoning, in all
1 Egg
2 Tbsp Water
1 Cup Peeled & Deveined Medium Shrimp (I use Louisiana Shrimp)

Heat the oil to 360 degrees in a 2 qt. saucepan.
Season the flour with 1 Tbsp Creole Seasoning in a bowl.
In another bowl, Mix the egg well with 2 Tbsp of water.
In another bowl, Mix the Corn flour and Corn Meal and the remaining 1 Tbsp Creole Seasoning.

Dredge the shrimp in the seasoned flour, then the egg wash, then the corn product mixture. Fry in batches in the 360 degree oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch

Answer 3

I think you may be referring to a grilled shrimp poboy, and some chefs make their own little differences in a poboy, since they are so generic in New Orleans. That spicy cream sauce, if it had a reddish color, was probably roumalade sauce. If so, google New Orleans school of cooking, or Emeril, or Paul Prudhomme, any of these guys have roumalade sauce in the bottle. If the sauce isn't hot enough, add cayenne to the shrimp, not the sauce, for more kick. i hope this helps you out. Enjoy.

Answer 4

While what you ate may have been called a poboy, it is not a traditional one, or a particular sandwich with a special name. If it was served on french bread with lettuce and tomato, the it was probably something like a grilled shrimp poboy. But, it sounds like instead of mayo, they may have used remoulade.

You could find a hundred recipes on the net for remoulade, but there are a couple of companies that make great ones you can buy in the store. If you can't find them in the stores where you are, then you can always order them online. Cajun grocer is a good place to go, and I see they have my two favorite store-brand remoulades: Louisiana & Rex.

http://www.cajungrocer.com/advanced_search_result.php?keywords=remoulade