The Pioneer Woman Tasty Kitchen
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Grilled Buffalo Shrimp Po’ Boys

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Grilled Buffalo style shrimp is dressed 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.

Ingredients

  • 1 pound Frozen Uncooked Shrimp, Thawed, Peeled, Deveined And Tails Removed (about 41-50 Per Pound)
  • ⅓ cups Frank's Red Hot Original Hot Sauce
  • 4 Large Hoagie Rolls, Sub Rolls Or French Bread
  • 2 Tablespoons Olive Oil, For Drizzling
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Garlic Powder
  • 4 Tablespoons Blue Cheese Dressing Or As Much As Desired For Spreading On The Rolls
  • 2 cups Baby Arugula
  • ½ cups Chopped Celery
  • ½ cups Fresh Tomatoes, Chopped (about 1 Medium Tomato)
  • 2 Tablespoons Fresh Parsley, Chopped
  • Blue Cheese Crumbles For Topping
  • Salt And Pepper, to taste

Preparation

* Note the 40 minute prep time includes pre-soaking the wooden skewers for 30 minutes.

If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.

Preheat grill on medium-high heat. Spray the grates with non stick grill cooking spray to prevent sticking.

Place shrimp on skewers and brush them with hot sauce or toss with sauce if using a grill basket, reserving about 2 tablespoons of the sauce.

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 from the grill basket and place in a bowl. Toss with the reserved sauce.

Reduce the grill 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 the toasted rolls. Dress the rolls with baby arugula, top that with shrimp, celeryand tomatoes. Garnish with blue cheese crumbles and chopped parsley.

Cook’s notes:
– I prefer using skewers to cook my shrimp to get them nice an charred. But you could use a grill basket if preferred.

– If you don’t like blue cheese, you can substitute that for a light ranch or ranch dressing.

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Profile photo of Jennifer M.

Jennifer M. on 8.19.2012

These were very easy and tasty! Good weeknight meal.

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