My sister went home to New York. Today, I asked her about what she ate while she was home. I can't help it. I'm all about some food. Sure enough, she had Buffalo Wings. I love Buffalo Wings. LOOOOVE them! (Did I mention that I love Buffalo wings???) I just don't love the guilt I feel after eating anything fried. Then, my friend posted on Facebook that she and her mom and sister were eating at Buffalo Wild Wings. ACKKKKKK! That pushed the Buffalo sauce craving to another level: INSANITY! When you get a craving like that, you just have to go with it, right???? The husband has been hinting (nagging???) that he really wanted shrimp Po Boys. So I did what any normal person would do. I combined the two!!!! I am so glad I did.
Buffalo Shrimp Po Boys
Shrimp
I bought a bag of frozen - uncooked, peeled, and deveined- shrimp with no clear direction as to what I was going to do with it. I really love experimenting with new-to-us foods or foods I don't cook on a regular basis. We watch a lot - and I mean A LOT - of Food Network. We've been seeing a lot of shrimp dishes lately. Po Boys were among the many and The Husband really wanted me to create a version at home. I still want to try a more traditional Po Boy in the future but today, I just really, really, REEEEEEALLLLLLLY wanted Buffalo Sauce!!!!
Marinade
1/4 cup olive oil (you could use your favorite oil - we just really love olive oil!)
1/4 cup Frank's Hot Sauce (Durkee in some areas)
1 teaspoon Cajun Seasoning (these can be very salty - use less or more to taste)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
Mix all of the ingredients and pour over the shrimp. Let the shrimp marinate for at least 30 minutes. While the shrimp is marinating, make the cole slaw (see recipe below). When ready to coat the shrimp, drain the excess marinade. Place the ingredients for the coating (recipe below) in a gallon-sized plastic bag. Add the shrimp to the bag. Shake, shake, shake... Shake your groove thang... Shake the bag until the shrimp are coated. My mom loves to remind me what a prissy little girl I was. I hated to get my hands dirty. I'm still like that. To avoid getting my hands all icky, I lay the bag flat on the counter and cut it open. I don't have to reach into the bag to get the shrimp out. Place the shrimp on a cookie sheet lined with foil (spray the foil with non-stick spray). Bake the shrimp in a 450 degree oven. Cook for 5 minutes and flip. Cook another 5 - 6 minutes. Remove the shrimp from the oven and do the happy dance because it looks and smells soooo yummy.
Shrimp Coating
1/2 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Cole Slaw
When my Mom and Grandma made Cole Slaw, it was always a vinegar-mayo based slaw. I loved it but there was another I loved more. My grandma and great-grandmother used to take us to a chicken restaurant and they made the most amazing cole slaw ever. It was sweet and creamy and lovely. My mother-in-law also makes amazing cole slaw. It's sweet and creamy and lovely. She showed me how she makes her cole slaw and I ran with it - the resulting cole slaw is the Belle of the Ball at most gatherings. YUM!
1 bag shredded cabbage (cole slaw mix)
1/2 cup mayo
1/4 cup milk
1 - 2 tablespoons sugar
1/4 teaspoon cayenne pepper
Mix the mayo, milk, sugar, and cayenne in a bowl. Pour over the cabbage. Mix it together. It may seem a little dry initially. Let it sit in the fridge while the shrimp is marinating/cooking.
Buffalo Sauce
1/4 cup Frank's Hot Sauce (or other Buffalo sauce)
2 tablespoons butter (or margarine) (use more or less depending on how spicy you like the sauce - this recipe results in a mild to medium sauce)
Cut open the baguette. Put 1/2 cup cole slaw on the roll. Top with 6 - 8 shrimp. Drizzle with buffalo sauce. Add more sauce if you'd like; I sure did!
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