1lbextra large shrimppeeled and deveined, with the tails removed
1-3Tbspbuffalo or wing sauceor to taste
1/4cupfresh lemon juice
1/2cupchopped green onionswhite and green part
2Tbspprepared horseradishnot creamy
3Tbspwhole-grain mustardcreole if possible
3Tbspprepared yellow mustard
1/8teaspoonfreshly 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
1Tbspblue cheesecrumbled, optional
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.
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.