Recipe: Shrimp Po'boy


Ladies & gentlemen here we have the SORTEDfood creole shrimp po'boy recipe. It's simply the best. We char prawns in a crispy cornmeal seasoning, create a southern ranch inspired dressing and cram it all into a toasted roll with crunchy slaw and avocado. It's probably the greatest sandwich you'll have all year. Makes 2 sandwiches.


For The Prawns

  • 1 tbsp creole seasoning
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 50 g coarse polenta
  • 300 g raw prawns

For The Sauce

  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1 tsp smoked paprika
  • 1 tsp tabasco sauce
  • 1 tsp oregano

To Construct

  • 4 leaves white cabbage
  • 1 avocado
  • 1 head romaine lettuce
  • 1 tbsp olive oil
  • 2 submarine rolls
Season the Prawns

Step 1

Season The Prawns

In a mixing bowl combine the creole seasoning, cayenne powder, garlic powder and polenta. Season well with salt then add the prawns. Toss everything together.

Make the Sauce

Step 2

Make The Sauce

In a small bowl combine the mayonnaise, sour cream, paprika, tabasco sauce and oregano.

Prepare Other Fillings

Step 3

Prepare Other Fillings

Half, de-stone and scoop out the avocado. Very roughly mash with a little salt and pepper. Shred the cabbage and peel a few leaves from the lettuce.

Fry the Prawns and Bread

Step 4

Fry The Prawns And Bread

Heat a frying pan over a high heat and add the olive oil. Add the prawns and fry for 3-5 minutes, until beginning to blacken, then turn and repeat. Remove them from the pan but keep it over a high heat. Slice open the rolls and toast for a minute in the hot pan.

Assemble and Serve!

Step 5

Assemble And Serve!

Spread the sauce over the top and bottom of the rolls. Add the lettuce, avocado and pile on the prawns generously. Top with the cabbage, a drizzle of extra sauce. Makes 2 banging sandwiches.

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