High Score: Buffalo Shrimp Po Boy

BUFFALO SHRIMP PO BOY

Yields: 4 sandwiches 

"To avoid soggy sandwiches, try making a barrier between the coleslaw and bread with a large romaine lettuce leaf. It will keep the slaw and shrimp moist but not soak through the bun. This will be especially helpful if you make these Po Boys the night before your party.” —Russell McVeigh, catering director  at Uncle Giuseppe’s, Ramsey

INGREDIENTS

• 1 tsp. olive oil
• 1 lb. jumbo shrimp
• ¼ tsp. seasoning salt
• 1 Tbs. butter
• ¼ cup Buffalo wing sauce

SLAW

• 1 cup shredded lettuce
• ¼ tsp. salt
• 1 celery stalk, finely chopped
• 2 Tbs. chopped green onions
• 4 oz. crumbled blue cheese
• 2 Tbs. white vinegar
• hoagie buns

TOPPINGS

• 2 roma tomatoes, sliced
• 8 sandwich-style dill pickle slices
• hot sauce (optional)

DIRECTIONS

Heat olive oil in a skillet over medium-low heat. Add peeled shrimp seasoned with seasoning salt. Cook 3 to 4 minutes or until shrimp have turned pink. Do not overcook.

In a bowl, melt butter and stir in Buffalo wing sauce. Add cooked shrimp. Set aside.

In a small bowl, combine lettuce, salt, celery, green onions, blue cheese and vinegar.

To assemble, split each hoagie bun. Place shrimp on hoagies and top with tomato slices, 2 pickle slices and about a  ¼ cup of slaw.