New Orleans’ Grand Isle Restaurant has a fresh-seafood philosophy, and that extends to their Shrimp Caminada po-boy. The casual seafood restaurant and bar, known for their fresh oysters and Cajun French flavors, makes a great shrimp po-boy. The sandwich, which won the Best Seafood Po-boy title at the 2011 Po-boy Preservation Festival in New Orleans, is executive chef Mark Falgoust’s creation.
The po-boy Vietnamese ingredients with Louisiana cuisine. "It's my take on a Vietnamese banh mi," chef Falgoust said. The shrimp is sautéed with parsley, anchovy, and lime juice in a chile- and garlic-seasoned butter base, and then sandwiched between two slices of Leidenheimer French bread. The shrimp is then topped with an herb slaw of cabbage, carrots, red bell pepper, cilantro, mint, and basil. For a finishing touch, the slaw is drizzled with a hint of rice wine vinegar.
The Shrimp Caminada, named after Cheniere Caminada, a small fishing town west of Grand Isle that was destroyed by an 1893 hurricane, also comes with a side of crispy fries. The po-boy, when enjoyed with a pint of locally brewed beer like the NOLA Hopitoulas, gives us a memorable taste of New Orleans.
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