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This New Orleans chef only uses wild #shrimp from the Gulf of Mexico. #seafood #neworleans



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40 Comments

  1. After that massive oil spill and the toxic chemical they sprayed to sink it all to the bottom of the ocean I’m terrified of eating anything that comes out of that water. If I recall correctly, research has shown toxic levels of the chemical they used in the seafood even today.

    Then again, basically all oceans have become sewage waste now.

  2. i work in New Orleans east and went down there for the BBQ shrimp one , and yea its good but it has to be a really slow day for me to get over there on a lunch break and they dont open much for me to get there when im in the city on my off days

  3. Huge difference between Asian shrimp and Gulf shrimp. Asian shrimp are tougher less tasty. The only thing they got going for them is they are cheaper than the Gulf shrimp. Kiddos to this man for using local shrimp, produce, and bread . I can see why he has such a following of people waiting to buy this remarkable sandwich.

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