Spicy Buffalo Shrimp Po’ Boy sandwiches are overflowing with juicy, briny, sautéed shrimp, plus lettuce and tomatoes, all piled on a toasted Po’ Boy roll.
1lbextra large shrimppeeled and deveined, with the tails removed
3tablespoonolive oil
1cupflour
1teaspoonsalt
½teaspoonpepper
½teaspoongarlic powder
1-3tablespoonbuffalo or wing sauceor to taste
Remoulade ingredients:
¾cupvegetable oil
¼cupfresh lemon juice
½cupchopped onion
½cupchopped green onionswhite and green part
¼cupchopped celery
6clovesgarlicminced
2tablespoonprepared horseradishnot creamy
3tablespoonwhole-grain mustardcreole if possible
3tablespoonprepared yellow mustard
3tablespoonketchup
1teaspoonWorcestershire sauce
1teaspoonsalt
¼teaspooncayenne pepper
⅛teaspoonfreshly ground black pepper
Po' Boy Sandwich ingredients:
4Po' Boy rollscan substitute French bread or another type of roll with a crispy crust and fluffy interior.
2cupsshredded iceberg lettuce
2fresh tomatoesthinly sliced
1tablespoonblue cheesecrumbled, optional
Instructions
Spicy Buffalo Shrimp Directions:
Heat the olive oil in a large sauté pan over medium-high heat.
Add the flour, salt and pepper and garlic powder to a gallon size Ziploc bag.
Add shrimp and shake well.
Shake off the excess flour and add the shrimp to the pan in a single layer.
Cook the shrimp for 1-2 minutes on one side, or until golden brown. Then turn over and cook on the other side for another 1-2 minutes.
When the shrimp are cooked, leave them in the pan but remove the pan from the heat. Add the buffalo sauce and toss to coat the shrimp. Set aside.
Remoulade Directions:
Combine all ingredients in the bowl of a food processor fitted with a steel blade. Process 30 seconds or until well combined and vegetables are nicely minced. Store covered in a non-reactive bowl in the refrigerator. Yield: 3 cups.
Po' Boy Sandwich Assembly:
Split the rolls in half lengthwise, and place on a baking sheet under a preheated broiler for 2-3 minutes or until the surface of the rolls is lightly toasted.
If you are using remoulade, spread a generous layer on one side of the roll. (You can substitute tartar sauce or simply mayonnaise). Add shredded lettuce and sliced tomato. Top with shrimp and serve immediately.