Oh nelly do I have a good one for you today friends.
Let me just start by saying Buffalo. Yes, I am from Buffalo but today I am talking about the food Buffalo.
Need I say more?
I could live on this stuff.
I know many of you (Cassie) that are Buffalo lovers like myself. From Buffalo Wings to Buffalo Dip you can virtually find any kind of recipe that incorporates the Buffalo flavor in a recipe. And I love finding new Buffalo recipes all the time. Buffalo Chili, Buffalo Stuffed Shells, you name it. If you can make it Buffalo style, it will happen! So for you, my Buffalo loving friends, this one is for you.
Do you know where Buffalo wings originated? About 20 miles north of me in the city of Buffalo (obviously) at the Anchor Bar. If you ever get a chance to come to Buffalo, to visit Niagara Falls which is a short drive from Buffalo you need to make a stop by the Anchor Bar to dive in to a bucket of these famous wings.
I know typically with po’boys, po-boys, poor boys, however you say it, the seafood is fried. I’m going to break the rules and live on the edge and grill the shrimp instead of frying. Not only is it better for you but wouldn’t you rather enjoy the carbs in a big, fresh sub roll instead? And grilling these shrimp makes for a mighty fine sandwich.
Don’t you want this for dinner tonight?
Better yet, don’t you want this now?
Dress this po’boy with peppery baby arugula, fresh diced tomatoes, chopped celery and a sprinkle of parsley for an unbelievably tasty and easy sandwich that you can’t get at your local sub shop.
Grilled Buffalo Shrimp Po’ Boys
1 pound frozen uncooked shrimp, thawed, peeled, deveined and tails removed (about 41-50 per pound)
1/3 cup Frank’s Red Hot Original Hot Sauce
4 large hoagie rolls, sub rolls or French bread
1-2 tablespoon olive oil for drizzling
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1-2 cups baby arugula for dressing
1/2 cup chopped celery
1/2 cup fresh tomatoes, chopped (about 1 medium tomato)
1-2 tablespoons fresh parsley, chopped
Blue cheese crumbles for topping
Blue cheese dressing
Salt and Pepper to taste
If using skewers, soak skewers in water for 30 minutes to prevent them from burning.
Preheat grill on medium-high heat. Spray with non stick grill cooking spray to prevent sticking.
Place shrimp on skewers and brush with hot sauce or toss with sauce if using a grill basket, reserving about 2 tablespoons.
Slice rolls, drizzle with olive oil and sprinkle with onion powder and garlic powder. Set aside.
Grill shrimp until cooked, about 4-5 minutes per side.
Remove shrimp from skewers or basket and place in bowl. Toss with reserved sauce.
Reduce heat to low, place rolls cut side down on grill and toast for just 1-2 minutes until lightly toasted.
Spread a little blue cheese dressing on toasted rolls. Dress with baby arugula, topped with shrimp, celery, tomatoes. Garnish with blue cheese crumbles and chopped parsley.
Cook’s notes- I prefer using skewers to cook my shrimp to get them charred but you could use a grill basket if preferred.
If you don’t like blue cheese, you can substitute for a light ranch or ranch dressing.
Shared on Tidy Mom.