"Marvin Matherne has owned this 60+-year-old, petite lunch staple since 1992, and he’s usually in the kitchen making the po’ boys himself, stuffing well-seasoned shrimp inside loaves and slathering them with mayo before topping it with pickles, lettuce, tomato, and ketchup. Indeed, the fried shrimp po’ boy is one of the best the city has to offer and there’s also a very good grilled shrimp po’ boy." - Eater Staff