Shrimp Po' Boy
Simplicity is key when it comes to a great shrimp po’ boy: Crispy, fried shrimp are nestled in French bread. If you order a po’ boy at a sandwich shop in Louisiana, they’ll ask if you want it “dressed.” Dressed means all the traditional po’ boy trimmings: lettuce, tomato, mayonnaise and pickles. There’s no need for rémoulade sauce or other special sauces; the mayo is all you need to tie all of the ingredients together in a tasty sub. Look for Louisiana-style French bread (which is softer and wider than a baguette), but in a pinch, any long loaf with a crisp — not hard — exterior and a soft crumb will do.
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