Recently I came across two separate recipes that I felt had to go together. One was Paul Prudhomme’s classic Barbecued Shrimp and the other was a Remoulade Slaw straight from the new Cooking Light magazine. Instantly I knew these two would go together to be the perfect Po’ Boy sandwich. But this isn’t your typical Po’ Boy, in that it isn’t deep fried, but lightly seasoned and pan fried in butter for a delicate crisp shrimp that is encased in a french roll with a spicy remoulade slaw and sliced cherry tomatoes. I made this one for Joe who loves the spicy food of Louisiana.
