The Pioneer Woman Tasty Kitchen
Profile Photo

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

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of Jennifer M.

Jennifer M. on 8.19.2012

These were very easy and tasty! Good weeknight meal.

Related Recipes

Chipotle Beef Kabobs with Lime Cilantro Dipping Sauce
Profile Photo by Lori Kemph | Mutt & Chops in Main Courses
Tender, grilled top sirloin kabobs, infused with earthy chipotle marinade. Dipped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Crispy Drumsticks with Balsamic Fig Sauce
Profile Photo by Alexa Federico in Main Courses
This simple recipe will feel so fancy! It accommodates many modified...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


One-Pot Sausage and Veggie Rice
Profile Photo by PW Food & Friends in Main Courses
This one-pot rice dish is simple to make (only 10 ingredients!),...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Classic Organic Beef Tacos
Profile Photo by Mireille | The Tortilla Channel in Main Courses
The ground beef is organic, the sauce is thick and the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Fall Harvest Chicken Quinoa Bowls
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
These fall harvest chicken quinoa bowls pack a whole lot of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy