My favorite sandwich, and possibly my favorite meal of any kind, is a shrimp po-boy. A proper shrimp po-boy should be made with French bread dressed with shredded lettuce, tomato, and mayonnaise (i.e., “dressed”) and overflowing with medium-sized, deep-fried shrimp. The bread should be a long hoagie style roll. Either a chewy roll or a soft French roll that has been pressed works for me, though my absolute favorite is bread from Desporte’s. The batter on the shrimp should have a healthy dose of black pepper to give it a nice kick.
One of my favorite spot’s in Biloxi had been Captain Morgan’s in D’Iberville, but it was wiped out by Katrina. Frotunately, Fayard’s has a meat and sandwich market in the BP service station near my Mom’s house. I had one of their shrimp po-boys when I was in Biloxi in early December, and it was absolutely fantastic. I know I should have taken a picture of it to upload, but that would have meant it would have dropped below the ideal temperature for eating. Sorry about that. Maybe next time.