This past Sunday night, I figured it was about time to revisit the really delicious recipe that I use to make shrimp po'boys.
And they're good. Not New Orleans good, because I don't have access to that perfect French baguette that true po'boys are made with. But really good for homemade!
"Shrimp Po'Boy," in Bon Appétit, June 2011, p. 118-119.
"Rémoulade," online at bonappetit.com.
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