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Easiest Way to Prepare Appetizing LadyIncognito's New Orleans Styled Dressed Shrimp Poboy

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LadyIncognito's New Orleans Styled Dressed Shrimp Poboy. Great recipe for LadyIncognito's New Orleans Styled Dressed Shrimp Poboy. New Orleans is my birthplace and home for most of my life. And we have a wide range of Cajun and seafood cuisine.

LadyIncognito's New Orleans Styled Dressed Shrimp Poboy Shrimp Po-Boy is a New Orleans style sandwich piled high with light golden brown crispy fried shrimp dressed with shredded lettuce, tomatoes, pickles, and lots of mayo. When ordering a Po Boy from a restaurant in Louisiana most people know to order their sandwich dressed. Creamy Garlic Butter Tuscan Shrimp Ladyincognitos New Orleans Styled Dressed Shrimp Poboy Shrimp Spinach Salad Thai Korean Inspired Preserved Shrimp Gejang Style Koong Chae Nam Pla Shrimp Boil and more. You can have LadyIncognito's New Orleans Styled Dressed Shrimp Poboy using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of LadyIncognito's New Orleans Styled Dressed Shrimp Poboy

  1. It’s 2 pounds of shrimp peeled and deveined.
  2. You need 2 of eggs beaten.
  3. You need 1 teaspoon of red pepper flakes.
  4. It’s 2 teaspoons of chili powder.
  5. You need 2 tablespoons of lemon pepper seasoning.
  6. Prepare 1 1/2 tablespoons of paprika.
  7. Prepare of flour for coating before frying.
  8. Prepare 48 ounces of frying oil of your choice.
  9. It’s of frying skillet or whatever you fry in.
  10. Prepare 2 loaves of French bread.
  11. Prepare half of a head of iceberg lettuce shredded.
  12. It’s 3 of tomatoes sliced.
  13. It’s 2 of large or 3 small lemons at room temp quartered.
  14. Prepare of small jar of hamburger sliced pickles as desired.
  15. It’s of mayo/ketchup/hot sauce as desired.

The po-boys here are quite large, and so is the menu. Even when Johnny's first reopened after Katrina, it had the largest selection of po-boys then available, from the traditional seafood versions. A "dressed" po'boy is topped with lettuce, tomatoes, sliced dill pickle rounds, and mayo. Let's dig a little deeper into each of the components for a shrimp po'boy sandwich.

LadyIncognito's New Orleans Styled Dressed Shrimp Poboy instructions

  1. Make sure your shrimp are cleaned and ready. In a mixing bowl mix together the shrimp and the next five ingredients on the list until the shrimp are well coated. Place them in the fridge for about 30 minutes..
  2. While your shrimp are chilling in the fridge use the time to prep your toppings and fry station. You can add additional seasoning to your flour if you like or you can sub for cornmeal. Slice your lettuce and tomatoes and place in fridge until sandwich assembly if you haven't done so already..
  3. Heat skillet for a few minutes over med high heat before adding oil. Don't over fill so that it doesn't spill when shrimp are added. You can also use this time to toast your bread in the oven with a little butter..
  4. When skillet is at optimal frying temp you can start battering the shrimp in the flour or cornmeal mixture and start placing them in the hot oil after shaking off the excess. Shrimp cook really quick so each batch shouldn't go any longer than ten minutes depending on your preferences to doneness..
  5. After all shrimp are done you can begin assembly. Spread some mayo on bread and layer your toppings lettuce then tomato and pickle slices. On the other side pile on some shrimp and sprinkle with a little hot sauce if you went added heat..
  6. Enjoy!.

Our top recommendations for the best po boys in New Orleans, with pictures, review and details. Find the best in po' boy dining based on location, cuisine, price, view, and more. Today's po-boys vary in style, and you can ask any New Orleanian where to get the best po-boy in the city and almost everyone will tell you to go to a different place. Po-boy restaurants are as much a part of personal identity as the neighborhood you grew up in-like a family heirloom, po-boy preference is often handed down from generation. Divide the shrimp evenly between the bread and top with cajun remoulade, shredded lettuce and sliced tomatoes.

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