Tailgate Recipe: Grilled Buffalo Shrimp Po’ Boys

Ingredients:
1 pound extra large shrimp, cleaned, deveined, shells removed including tail
2 baguettes cut into 6 inch pieces
2 stalks celery, julienned very thin and soaked in cold water
2-3 scallions, julienned and soaked in cold water
Celery seed, optional for garnish
Crumbled blue, optional for garnish

Blue Cheese Sauce
½ cup mayo
½ cup sour cream
¼ cup buttermilk
1 clove garlic, minced
2 tsp. chopped chives
½ cup crumbled blue cheese
½ tsp. kosher salt
10 cranks pepper

Hot Sauce
1 clove garlic, chopped
6 Tbsp. butter
½ cup hot sauce
1 Tbsp. white vinegar
1 Tbsp. Worcestershire sauce

Seasoning Mix
½ tsp. salt
½ tsp. cayenne
¼ tsp. garlic powder
¼ tsp. onion powder
½ tsp. paprika
Few good cranks of black pepper

Serves 4

Preparation:
Make the blue cheese sauce. Mix all ingredients together and let flavors infuse at least overnight.

Make the Buffalo sauce. In a small saucepan melt butter and sauté garlic in butter until translucent. Whisk in hot sauce, Worcestershire sauce and white vinegar and remove from heat. Transfer to airtight container. Refrigerate until ready to use.

Soak skewers in water for at least 30 minutes. Before heading out to the game, skewer shrimp and store in gallon size Ziploc bags. Once you get to the game, sprinkle shrimp generously with seasoning mix. Grill shrimp over very hot coals for one to two minutes per side until opaque, but be sure not to overcook. Overcooking shrimp makes them tough and no amount of sauce can save that. Transfer cooked shrimp to bowl and immediately coat with Buffalo sauce (reserving some for bread).

Grill bread over hot grill. Slather one side with blue cheese sauce and the other with extra Buffalo sauce. Then layer with lettuce, tomato slices, shrimp, celery, scallion, and garnish with a little celery, salt and extra crumbled blue cheese.

Welcome to Heaven.

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