This article explores the history and cultural significance of the Po'boy sandwich, with a focus on the classic fried shrimp variation. It delves into the crucial role of New Orleans French bread, provides tips for preparing perfect fried shrimp, and recommends local favorites for authentic Po'boys.
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The two main suppliers of New Orleans French bread, McNulty says, are Leidenheimer Baking Co. and the much smaller John Gendusa Bakery. Someone attempting to make a po’ boy outside of New Orleans should try to find bread that matches those characteristics. McNulty advises that the best fried shrimp will fall out the side of the sandwich and constitute their own little side dish to munch outside it.
Combine the flour, cornmeal, salt, pepper, paprika, garlic powder and cayenne pepper in a shallow bowl. Mix the egg with the milk in another bowl and season with a bit more salt and pepper. Place a wire rack on a baking sheet.
FOOD NEW ORLEANS SUPER BOWL SANDWICHES PO'boys FRIED SHRIMP
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