Shrimp po’boy jacket potato with coleslaw
The jacket potato glow-up you didn’t know you needed
Enter the collab of the century: prawns and jacket potatoes. You might already be partial to a cheeky prawn cocktail on your spud (a classic and I fully respect it), but I’ve taken those retro flavours and levelled them all the way up into a full-blown Shrimp Po’ Boy Jacket. It’s indulgent, it’s comforting, it’s a little more effort, but oh so worth it I promise.
Why this combo really works and is absolutely delicious
A jacket potato is already dependable with its soft, steamy, buttery inside and that crispy skin we all strive for. But sometimes it just needs a little boost. I love a jacket with coleslaw, but occasionally a girl wants more. Enter: perfectly cooked prawns tossed in a boujee Marie Rose-meets-Po’ Boy-style sauce. Pair that with crunchy homemade coleslaw and you’ve basically got the most vibrant, crunch-filled jacket going.
This recipe hits every single note. Soft and fluffy, crisp and fresh and juicy and succulent. If you’re a “give me all the flavours and all the textures in one bite” person, this will enter your weekly rotation immediately.
A bit fancy, but you deserve a treat
Is it more effort than beans and cheese? Yes.
Is it worth every second? Also yes.
This is the kind of meal I make when I’m working from home and want to pretend I’m having lunch in New Orleans, or when it’s the weekend and I feel like treating myself without making a full three-course meal. It’s restaurant-level delicious but still completely doable in a standard kitchen with minimal faff.
The sauce that steals the show
To top it all off, I’ve whipped up a sauce combining Tabasco, mayo, ketchup, lemon and Worcestershire sauce. It’s essentially a slightly fancy cousin of Marie Rose. It’s creamy, tangy and has that perfect spicy kick. Keep this one in your back pocket for prawn cocktails, fish tacos or honestly anything fried.
A potato book exclusive, just for you
This recipe is plucked straight from my book, The Potato Book. Yes, an entire cookbook dedicated to the humble spud, covering everything from roasties, mash, and wedges to chips, gnocchi and of course the 15 hour potato If you’re a potato lover (and if you’re here, you definitely are), this might just be your new favourite kitchen companion. If you’re looking for the perfect gift, or a lil treat for yourself, this is the book you need in your life. Fill that starchy hole with all the potato goodness.
Shrimp po’boy jacket potato with coleslaw
By Poppy Cooks
https://www.poppycooks.com/recipes/shrimp-poboy-jacket-potato-with-coleslaw/
Ingredients
For the jacket
- 2 baking potatoes
- Neutral oil
- 100ml buttermilk
- 1 teaspoon smoked paprika
- 1 teaspoon dried mixed herbs
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1/2 teaspoon ground black pepper
- 8-10 raw, deveined prawns
- 50g plain flour
- Few knobs of butter
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Imperial
For the coleslaw
- 1/8 small red cabbage, thinly shredded
- 1/8 small white cabbage, thinly shredded
- 1/2 carrot, peeled and julienned
- 2 teaspoons white wine vinegar
- 2 teaspoons olive oil
- Small handful of flat-leaf parsley, leaves chopped
- Small handful of chives, chopped
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Imperial
For the sauce
- 2 tablespoons mayo
- 1 tablespoon ketchup
- Squeeze of lemon juice
- Dash of Tabasco
- Dash of Worcestershire sauce
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Imperial
Instructions
- Heat the oven to 220°C/200°C fan/425°F/gas mark 7.
- Rub your potatoes with oil and a good amount of salt, and peirce them all over with a fork. Place them on a rack in the middle of the oven and bake for about 50-60 minutes, until tender on the inside and crisp on the outside.
- While the potatoes are baking, make the coleslaw. Mix together all the veg in a bowl. In another bowl, combine the white wine vinegar, olive oil and herbs. Pour the dressing over the cabbage mixture and turn to coat. Season to taste with salt and pepper and set aside for later.
- Make the sauce by mixing together all the ingredients in a bowl, seasoning with salt and pepper, then tasting and adjusting the ingredients to your preference. Set aside.
- Once the potatoes are almost ready, season the buttermilk with salt and pepper and 1/2 teaspoon each of the smoked paprika, dried mixed herbs, garlic granules and onion granules, and 1/4 teaspoon of the ground black pepper, then tip in the prawns. In a bowl, combine the flour, a big pinch of salt to season, and the remaining smoked paprika, herbs, garlic and onion granules, and pepper.
- Pour your oil into a deep-fry fryer or a heavy-based saucepan (don't let it come more than halfway up the inside of the pan). Plan the pan over a high heat and get the oil to 180°C/350°Fon a cooking thermometer (or use the thermometer in your fryer).
- Slice the jacket lengthways down the middle, open it up slightly and fork in the butter to melt. Top with a large dollop of the coleslaw, and crown with a few of those crispy prawns and a drizzle of sauce.