Prawn/Shrimp Po'Boy

You say prawn, I say shrimp! Although not exactly the same creature, the taste is almost identical and without going into leg count, which is a little bit creepy to think about, I am hoping we are on the same page when it comes to this delicious sandwich! The po’boy gets its name because it was largely eaten by workers in the deep south and was a cheap enough meal for even the poorest worker to afford.

Although this sandwich is using prawns or shrimp, po’boys often have beef with gravy, other fried seafood or chicken breasts. A ‘French Po’boy’ even has fries stuffed into the rolls. They are almost always dressed with a hot sauce or, as in this case, a remoulade and pickles.

This recipe originally appeared in my best selling cookbook Tenina's America which is still available in my store and you should run not walk to get your copy!

Are you following me on Facebook, Instagram, Pinterest and Twitter?

Thanks for reading and please subscribe to have each update delivered to your inbox weekly.

Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!