Wednesday, September 5, 2012

Buffalo Shrimp Po' Boys

I got the idea for this sandwich after making buffalo chicken tacos a couple of weeks ago. I love anything buffalo-style, as does my husband, and this sandwich now ranks pretty high up there among the different buffalo variations.

3/4 of a pound Florida or U.S. shrimp, peeled and deveined (I only use shrimp from the gulf or U.S. The shrimp from Asian countries might be cheaper, but it is well documented that the farm raised shrimp from there are fed antibiotics and other chemicals. So sorry, I just don't buy it. To each its own though.)
1/4 cup all purpose flour
1 Tablespoon cornstarch
Cayenne pepper, to taste
garlic powder, to taste
Pinch of salt
1/4 cup of wing sauce (or make your own with 2 Tablespoons of butter and 1/4 cup hot sauce)
4 hoagie rolls
Garnish: blue cheese crumbles, blue cheese dressing, lettuce, tomato

Combine the flour, cornstarch, cayenne pepper, garlic powder and salt in a medium bowl or plastic bag. Add the shrimp to coat with the flour mixture.

Heat a skillet over medium to medium-high heat. Add a tablespoon of butter with a tablespoon or two of oil, until the skillet is coated. Add the shrimp to the pan. Don't crowd the skillet, work in batches if you have to. If the pan is crowded the shrimp will just steam, not brown. Cook the shrimp on both sides until lightly brown. About 3 minutes. Shrimp will curl up when they are done. Remove to a plate.

Wipe out the pan with a paper towel, return to the heat, but reduce to low. Add the wing sauce or butter/hot sauce combo until heated. Add the shrimp back to the pan to coat in the sauce and warm through.

Build the sandwiches by slicing the rolls, spread on some blue cheese dressing, add some shrimp and top with blue cheese crumbles, lettuce and tomato.

Makes 4 sandwiches. (However, since there are only two of us, I am using the leftover shrimp and making Buffalo shrimp salads for lunch tomorrow.)