![]() The shrimp come out of the fryer glistening hot. Those po'boys have all the Cajun funk of a can of beanie weenies. Notice the Olde Tyme Grocery calls them "poor boys" (the sandwich's original name) and not "po'boys" like the chain drive-throughs - where you're more than likely to get shrimp from Asia and rolls from centrally located industrial bakeries that crank out enough for national distribution. The rolls are perfect, crusty on the outside, soft on the inside with a subtle sweet flavor. ![]() Your poor boy is served "fully dressed" with mayo, ketchup, lettuce and tomatoes, on hoagie rolls supplied by the neighborhood Langlinais bakery. Here's the shrimp-poor-boy breakdown: more than a half pound of large Louisiana white shrimp, lightly dusted in seasoned corn flour and fried in peanut oil.
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