This restaurant and their shrimp po boys look incredible
New Orleans Chef Justin Kennedy insists On buying only wild shrimp caught by Fishermen in the Gulf of Mexico we have Never fried a foreign shrimp and ever Serve it to our customer I'll never even Look at it as an option he runs Parkway Bakery in Tavern a New Orleans fixture Since 1911 famous for these massive pooy He can go through 3,000 lb of shrimp a Week I'm going to scoop a heap and pile Of it up he coats them in only corn Flour you lightly shake that off 350° that's pure vegetable oil this one Right here is getting that golden brown Color right watch this you break that Open look at that that shrimp will Eventually meet one of these giant Loaves the French people kind of laugh At it cuz we call it French bread but It's New Orleans French bread Justin Hits the bread with some mayo lettuce And Tomato a
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