Tag Archives: Shrimp

Killer Poboys are a danger of the serial kind — I am compelled to return again and again…

Pin It

It all started when after a day of Saints football and drinking in the French Quarter, my sisters, our husbands and I  were looking for a place to eat before we headed to watch Better Than Ezra play at Harrah’s Casino.   For some reason no one in our group had thought about the fact that few restaurants are open in the Quarter for dinner on Sunday.  We headed to Vacherie which was near our hotel.  We had eaten at Vacherie for breakfast a few times and just knew that dinner was going to be perfect!   I should have known when I walked into the dining room and saw no one, that something was not right.  “We are closed for dinner on Sunday,” was the reply when I asked for a table for eight.  After trying a couple of other places, we were quite frustrated.  We really didn’t want to go to an elegant restaurant where jackets are required.  Casual atmosphere was in order for the evening, but it goes without saying that it had to have flavor and atmosphere.  It was time to head to the Erin Rose…not to eat, because they don’t serve food.  For some reason the Erin Rose, a small Irish pub on Conti, became my brother-in-law’s favorite New Orleans Irish Pub the night we were kicked out of the place because he argued with a Texan in a ten-gallon hat about who had to buy the next round. For some reason we always run into the most interesting people there.

I digress.

The Erin Rose was the perfect environment to brainstorm over a pint. Little did we know what would happen next!

We headed to the back of the bar, because the front was full–the back is cozy and it soon filled up too. Once in the back, we discovered that we were wrong. The Erin Rose has food! Not only food, but Killer Poboys! This pleased me to no end, because I. Required. Food. NOW! I had to wait a bit though.  I was hesitant. These are not your every day run of the mill poboys. The sign said that they are, “Internationally inspired chef crafted poboys.”   I mean, it seemed a sacrilege of sorts to play with the traditional New Orleans sandwich.  I really had my mouth set on a shrimp poboy. Crisply fried shrimp on a loaf of French Bread and fully dressed (meaning that it has lettuce, tomatoes and mayo)– that is what I just HAD to have! I told my Loup Garou to order a Shrimp Poboy and a Tin Roof beer…and make it snappy! He brought me the menu and I paused…

Menu from Killer Poboys in the Erin Rose, New Orleans
Killer Poboys Menu

The Coriander Lime Gulf Shrimp Poboy has:

“Marinated Radish (radish is my favorite red vegetable!), Carrot, Cucumber, Herbs and Special Sauce (hmm…got to have the special sauce!).”

Be still my beating heart…that just makes my mouth water to read about it.

But on a poboy?  It sounded like something I would expect to find in an Asian restaurant served over noodles.

While he was ordering, my Loup Garou found out from the chef that they have not been at the Erin Rose very long. (We knew this because we were in the Erin Rose in April.) They take cash only, and they serve menu items until they run out of the ingredients. The first one they usually run out of is the, “Dark & Stormy Pork.” NOLA Rum braised pork with lime slaw and garlic aoli sounds decadent.  We weren’t able to have any because Goldilocks had been there right before us and it was ALL GONE!

When I saw the poboy that I ordered, I just knew that I had to take a picture of it, because I knew I was going to write about it.

Apparently, however, I did not take that photo.  I really thought I did, but I can’t find it!

I must have been so enraptured with my poboy that I just plain forgot!  It was the perfect blend of Asia and New Orleans.  The marinated shrimp was grilled and served with fresh cilantro, radish, carrot and cucumber, and was so amazing that I still remember the way it tasted a month later.  In fact, I swear I dreamed about it.

In fact, last weekend at Food Blog South, 2013, my friend, Helana Brigman of Clearly Delicious  and I were chatting with the keynote speaker, Kenji Lopez-Alt, Chief Creative Officer of Serious Eats. He wanted to know the best place to get a poboy in New Orleans. I suddenly had a flashback to a memory of being in my grandmother’s black Cadillac, my grandmother, my mother, my sisters and I  piled in my grandmother’s car and headed to Deanie’s Seafood to get shrimp poboys.  My grandmother lived in New Orleans when I was growing up, and Deanies was her go-to place for a shrimp poboy.  I mentioned a couple of other  traditional New Orleans poboy restaurants such as Domalise’s… and then…

Suddenly I felt a flash of heat on my side!  I looked down at the bag on my shoulder and remembered that I still had the menu from Killer Poboys with me.

Of course, I ripped it out, (it was kind of crumpled by then from all of the times I took it out and read the ingredients again) and told him that he simply HAD to try the Coriander Lime Gulf Shrimp poboy at Killer Poboys, (of course with Zapps Cajun Crawtators on the side.)

He may take my word for it…or not.

However, just this morning, I saw a CBS story about the legendary poboy and its history. Mo Rocca interviewed the chef of Killer Poboys as part of his segment about: NOLA’s po boy: The story behind the iconic sandwich.

The caption underneath says, “A new CBS News poll shows 60 percent of Americans would like to try the famous new Orleans sandwich,..”

Coincidence? I think not.

Why don’t you try it and decide for yourself?

Killer Poboys on Urbanspoon


Shrimp and grits…for 20?

Pin It
Shrimp & Grits
Shrimp and Grits

 All day Wednesday, we were talking about supper…well, we had finally decided WHAT was for supper.  Loup Garou’s brother, the California Loup Garou (CLG) had requested shrimp and grits.  I had been just dying to make shrimp and grits, and even got my mother’s friend, Renee to give me her recipe, because it’s just about the best I have ever had.  Unfortunately, I didn’t have her recipe with me in Destin, so I had to consult the oracle known as the Internet!

By five o’clock, I said that we just had to decide on a number, because I still didn’t have the shrimp.  I told the Loup Garou Mum that I had invited my cousin and his wife (they lived in the area and I hadn’t seen him in YEARS!) for 7:00.  She said, “YOU WILL NEVER GET THAT DONE IN TIME.”  So there was the challenge.  We decided that the number was 20, because that is how many we cooked for Tuesday.  We had different people, but it sounded like a good number.

So, at 5:00, the Loup Garou, our friend, the Duke, and I set out on our grocery store adventure.  I really wanted stone ground grits, but we didn’t have time to go to multiple stores.  The Duke had lived in the area so I asked him where we could find peeled shrimp during 5:00 traffic.  He said that there was a seafood market near the grocery store, so we just decided to get everything in those two places, and just deal with whatever ingredients we found.

I did not find stone ground grits, or peeled shrimp.  I did, however find some very fresh medium shrimp and I had two strong men who were volunteered to peel them.

We made it home by around 5:45, and immediately got to work!  The Loup Garou chopped the veggies while the Duke peeled the shrimp.  I could not have finished on time without their help!

We fed twenty-three people that night — shrimp and grits, and the bread that my cousin brought to go with it!  Several people asked me to post the recipe, and I will, with a few important points:

 I will print the recipe that I prepared — it fed 23 people with a little left over.  If I had been at home there are several things that would have been done differently.  One of my biggest challenges was the size of the pots provided in the condo we were renting.  We made a note to create a travel box to bring on future trips.  I plan to perfect a smaller version of the recipe to post later.

This recipe was inspired by two different recipes:  Bobby Flay’s Shrimp and Grits recipe and the Spicy Shrimp and Grits recipe from Epicurious:


Water —  24 cups

5 12-oz cans evaporated milk

5 cups quick  grits

1 lb packed coarsely grated sharp cheddar

1 stick unsalted butter

2 teaspoons salt

1 teaspoon black pepper

1/4 teaspoon cayenne

1 lb bacon, chopped

5 lbs medium shrimp peeled and deveined

Juice of 1 lemon

1 cup chopped parsley

2 bunches of green onions

4 cups chopped onion

3 cups chopped bell pepper

2 14-oz cans fire-roasted tomatoes

1 T hot pepper sauce

2 T granulated garlic


Onions and bell pepper
Chopped onions and bell pepper

Directions for grits:

  • Bring  water and evaporated milk to a boil
  • Add salt and black pepper
  • Add grits.   Cook until water is absorbed.  Remove from heat and stir in butter and cheese.
  • Add cayenne.  Adjust salt and pepper to taste.

Shrimp sauce:

  • While grits is cooking, begin cooking bacon in a large skillet (preferably cast iron) over medium-high heat until crisp.  Transfer bacon to paper towels.
  • Saute the onion and bell pepper in the bacon drippings until the onion is translucent.
  • Add tomatoes
  • Add garlic powder, 1 teaspoon salt, pepper to taste (remember that grits has salt, and make sure the amount of salt is balanced between the two.)
  • Add shrimp.  Saute the shrimp until just opaque in center.  Be careful not to overcook the shrimp!
  • Add lemon juice
  • Add bacon, half of green onions and half of the parsley.
  • To serve, spoon hot grits on to plates.  Top with shrimp sauce.
  • Sprinkle a little parsley and green onions on top of each serving

Note:  If you find that the liquid in the shrimp sauce is evaporating too quickly and want a little more juice, you may add some low sodium chicken broth, white wine or beer while the veggies are cooking.

Shrimp sauce
Shrimp sauce

I had a wonderful visit with my cousin, and we were able to catch up after many years.  Some of the Loup Garou Mum’s family and several friends were present.  So many of our south Louisiana traditions center around meals shared by family and friends!  I realized that family and friends were the most important ingredients in our meal that night!



Destin and Stinky’s

Pin It
Gulf of Mexico in Destin, Florida
I have never seen the Gulf of Mexico so clear and beautiful!


The Loup Garou, the cub and I have recently returned from a trip to Destin, Florida, where we had a fabulous time playing on the beach, and visiting with the Loup Garou relatives who were also in town for a sort of family reunion. The day we arrived, we were somewhat discouraged. The sky was black and cloudy and the weather report predicted not much change for most of the week. Sunday arrived with rain and clouds as predicted. We had planned on grilling for supper that night, but because of the rain, Monday’s supper was moved up to Tuesday — spaghetti for an unknown number of people. We planned on twenty and that was about what we had….but I know some people had seconds.

Spaghetti Sauce
Sauce for 20

We awoke Tuesday morning to beautiful skies and calm waters! I have never seen the Gulf of Mexico look so beautiful and clear!! The weather stayed nice until the day we left. We decided on dinner out Tuesday night, and ate at a restaurant called Stinky’s Fish Camp.    The atmosphere was relaxed — casual and rustic, with a New Orleans music theme — lots of posters for New Orleans bands and music venues.  Unfortunately there was a wait — an hour and a half!!  Because there were so many of us, and because we ordered several appetizers on which to manger while we were waiting, I will share with you some recommendations.   The fried green tomatoes with crawfish etouffee and the crab cake with warm remoulade were well recommended by those who partook.   One of the best appetizers is the fire cracker shrimp!  We ordered it as an appetizer, but it was so good that the Loup Garou Mum had it as her main course!  The fire cracker shrimp is sort of a tempura shrimp with a sweet and sour glaze, and sprinkles of sesame seeds.  Others of us who had shrimp dishes found that our shrimp had the tails still on, which is not always fun, and one of us was less enthusiastic about his meal because of the pesky shells.  Both the grilled shrimp with angel hair and the fried shrimp were served tail-on, but were tasty.  The grilled shrimp with angel hair is served with sauted vegetables and a pesto sauce.  I recommend the Hot New Orleans Garlic bread as an accompaniment to the dish.   The winner entree of the evening was ordered by the Loup Garou, and was Stinky’s fish of the day.  Offered several choices of fish, Loup Garou chose the grouper and it was an excellent choice!  It was cooked to perfection — moist and flaky white grouper on a bed of stir-fried veggies that were a perfect compliment to the fish.  Because it was quite late when we left, several of us brought home leftovers to finish later.  Apparently, in Destin, if you want to eat at a restaurant for dinner, you should go somewhere where reservations are taken (Stinkys doesn’t take reservations) or be prepared for a long wait.  We loved the food there, but recommend that if you want to try it you should go early and be prepared to wait a long time!!

Wednesday night, someone suggested going out to meet other family members for dinner, and we decided that it was a much better idea to cook something and have everyone eat with us…the two questions were what to cook and how many people were coming!

The next post will be about what we decided to cook!