Buffalo Shrimp Po Boys
Rated 4 stars by 1 users
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 1/2 tablespoons Buffalo Blend, divided
1/2 lemon, juiced
1 teaspoon capers
1 teaspoon minced garlic
1 pound raw shrimp, peeled and deveined
2 tablespoons corn meal
2 tablespoons Natural Grapeseed Oil
4 sub rolls
1 romaine heart, thinly sliced
1 tomato, sliced
Make sauce by whisking together mayonnaise, Dijon mustard, 1 tablespoon Buffalo Blend, lemon juice, capers, and garlic. Set aside.
Pat shrimp dry. Toss with corn meal and remaining1 ½ tablespoons Buffalo Blend.
Heat Natural Grapeseed Oil in a 12-inchnonstick skillet over medium heat. Arrange shrimp in a single layer, and cook for about 2-3 minutes on each side or until cooked through.
Meanwhile, toast rolls if desired. Spread both sides with prepared sauce.
To assemble po boys, layer rolls with lettuce ,tomato, and cooked shrimp. Drizzle with additional sauce if desired.
Calories 610, Fat 35 grams, Saturated Fat 6 grams, Carbs 40 grams, Fiber 1 grams, Sugar 4 grams, Protein 32 grams, Cholesterol 185 milligrams, Sodium 1110 milligrams
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