Buffalo Shrimp Po’Boy

This is a naughty, messy and oh so tasty sandwich!  Toasted, crusty bread.  Spicy & smooth buffalo sauce.  Battered, fried shrimp.  Cool, tangy Bleu cheese spread.  Omg.  

The Starting Lineup

Shrimp

  • 15-20 Large shrimp, (cleaned, peeled, deveined)
  • 1 egg, beaten
  • 2 tsp ground pepper
  • 2 tsp garlic powder
  • 1 Tbsp Cajun seasoning blend
  • 1 Tbsp creole mustard
  • 1 tsp kosher salt
  • Canola oil
  • Crusty bread loaves
  • Mayonnaise 
  • Lettuce, chopped
  • Tomatoes, sliced
  • Celery, finely diced 

Buffalo Sauce

  • 1 cup your preferred hot sauce (Crystal, Franks, etc)
  • 1 stick of unsalted butter
  • 1 Tbsp lemon juice
  • 1 tsp garlic powder

Bleu Cheese Mayo

  • 1 cup mayonnaise 
  • 1/2 cup Bleu cheese crumbles
  • 1/3 cup Celery, finely diced
  • Salt & Pepper

Batter

  • 1 cup cornmeal
  • 1 cup flour
  • 1 Tbsp+ Cajun seasoning blend  

Make sure to properly clean, devein and remove all the shell/tail from your shrimp.  ….and wash those hands!

In 2 shallow dishes…Dish A.  Combine the pepper, garlic powder, Cajun seasoning blend and salt.  Dish B.  Beat together the egg and creole mustard.

In a large freezer bag, have your cornmeal, flour and Cajun seasoning evenly mixed. 

Pour the spice blend over your shrimp and toss to coat..next up, the egg/mustard mixture.  Finally, after a thorough coating of all of that, place the shrimp into your cornmeal batter and shake.  Set aside while warming the oil. 

 

In a large heavy bottomed pot, skillet or your deep fryer, heat the cooking oil to 350 degrees.  Also set your oven broiler on.

While those are preheating, let’s prepare the garnishes!

  • In small sauce pan, simmer together the hot sauce, butter, lemon juice and garlic powder.  
  • On to our Bleu Cheese Mayo spread!  Super easy, just combine all of the ingredients (mayo, Bleu cheese, celery, salt & pepper).  Mix well, cover and refrigerate till time to use.  *If you do not like Bleu cheese, simply use just mayo or even ranch dressing. 
  • Chop, shred, tear, whatever…that lettuce.  Slice up your tomatoes and if you have any extra celery, finely dice up a bit more of that! 
  • Lastly, the crusty bread!  Slice in half lengthwise and slather a good amount of mayonnaise on the inside of each roll.  Lay (mayo side up) on a baking sheet. *yes, I said mayonnaise.  NOT butter.  Mayo will make it a golden brown with a crust, where as butter will make it too soggy and soft.  This sandwich needs to hold up to the buffalo shrimp.  Place the rolls into your oven about 6″ under your broiler.  Watch carefully.  These will brown in just a minute or two. 

Ok, that oil should be hot and ready to go!!  With about 1/3rd of the shrimp at a time, carefully place into the hot oil.  Cook the shrimp batches for 2 minutes on each side.  Set on a paper towel lined plate to drain any extra grease.

Assembly time!  Let’s make ‘dem Po’Boys!

Slather a good amount of your bleu-cheese-mayo onto your toasted roll.  Toss the now cooked & battered shrimp into your buffalo sauce and place an even amount on each sandwich.  Garnish each with a layer of tomato slices, shredded lettuce and a sprinkle of celery.  Dig in friends!!…you’ll also need a napkin or 5 for this tasty Po’Boy, enjoy!!!! 

Served with a side of Zapp’s chips of course!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: