This past Wednesday night represented a return to an easy favorite that's the best version I've found for shrimp po'boys. It was a stripped-down take that night, with wonderful creole-spiced fried shrimp on baguettes with a zingy remoulade sauce.
"Shrimp Po'Boy," in Bon Appétit, June 2011, p. 118-119.
"Cajun Remoulade Sauce," by Remoulader. Found online at Food.com.
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