A Cut Above

Forget garden-variety heroes—it's time to try one these sophisticated takes on between-the-bread options.
Sandwiched Pg82 Buffalo Shrimp Po Boy

Buffalo Shrimp Po Boy

Yields: 4 sandwiches


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


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


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


  1. 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.
  2. In a bowl, melt butter and stir in Buffalo wing sauce. Add cooked shrimp. Set aside.
  3. In a small bowl, combine lettuce, salt, celery, green onions, blue cheese and vinegar.
  4. 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.
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