Buffalo Shrimp Po' Boys

I had tried these "Whole Catch Buffalo Shrimp" (from Whole Foods) a few months ago and I remember liking them, but hadn't really remember just how much. Then, when I was visiting my parents last month, I cooked a package of the non-buffalo variety of these shrimp for my mom and myself. They were fantastic. My mom, who is not a big fried-seafood eater, said they might have been the best popcorn shrimp she has ever had.

So the other evening, when Elizabeth and I were at Whole Foods, I made sure to pick up another package of the buffalo shrimp. A day or two later, when we still had some leftover hoagie rolls (from the lobster rolls I made), I suggested making some shrimp po' boys. Elizabeth agreed.

 I fried them in the Greenpan, about two minutes on each side.

While I like lobster (and probably crab) more than shrimp... there is just something about golden fried shrimp, fresh out of the oil, that makes me extremely happy.

I tucked a handful of chopped lettuce into the hoagie rolls, and then layered several of the buffalo shrimp on top.


And then several shakes of Tabasco's wonderful buffalo sauce. The shrimp themselves have a bit of a buffalo flavor to them, sure, but a little (or a lot) more can't hurt, right?

Next, some diced pickles, which I love on any po' boy sandwich.

And then a drizzling of Blue Cheese dressing. I know some people prefer ranch with buffalo, but I am all about the blue cheese. (I don't actually like ranch very much. I don't hate it or anything, I just find it quite boring.)

This was one of the best sandwiches I have made in a long time. Crispy, meaty, spicy shrimp, with a slightly-spicy hot sauce, a cooling blue cheese dressing, the tangy vinegar crunch of pickles, and the soft bread and fresh lettuce. I ate the sandwich so quickly I embarrassed myself. Until I realized I didn't really care.