The trouble with making homemade buns, breads and baguettes etc. is that you always want to eat it and use it so you can make more and more (Well I might be slightly obsessed with baking bread)! My husband and I have always been fans of sandwiches and subs—the combinations are really limitless! I have always wanted to travel to Maine (don’t worry I’m not going off on a weird tangent here—stick with me) to try an authentic Lobster Roll or Shrimp Po Boy. Well to be truthful probably both and at multiple places (serious sandwich fan here let me remind you).
Well since I have yet to travel that way or see a path that will lead me there anytime in the near future, I did the next best thing. I mixed a little of this and a little of that in a dish at home and we came up with these—not traditional (I’ll save that for the real thing SOMEDAY) but delicious none the less!!!
Before I grilled the shrimp, I marinated them in homemade buffalo wing sauce. It only takes about 30 minutes for the shrimp to marinate. Place them on skewers and then put them in a grill basket if you have one. While the shrimp are marinating, you can make the coleslaw! I used my easy coleslaw recipe but you could also use store bought in a pinch.
Once the shrimp is cooked, start assembling the sandwich. Place the coleslaw on the bottom of the bun followed by the shrimp. Add some blue cheese dressing and blue cheese crumbles on top. It’s really that easy!
- 1 lb. medium shrimp, peeled, deveined and tails removed
- ¾-1 cup Buffalo sauce (I used our Homemade Buffalo Wing Sauce---previously posted on the blog)
- Salt & pepper
- Coleslaw (I used our Easy Coleslaw recipe---previously posted on the blog)
- Blue cheese crumbles
- Blue cheese dressing
- Buns, hoagies, or mini baguettes (your preference—size will determine how many servings recipe yields)
- Garlic powder
- Onion powder
- Celery salt
- Extra virgin olive oil
- Preheat grill to medium high heat.
- Place shrimp in an airtight container or Ziploc bag, pour in buffalo sauce, seal, toss them around to coat and let marinade in refrigerator for at least 30 minutes or more.
- After time has elapsed and grill is hot, slide shrimp onto skewers or place in a grill basket, season lightly with salt & pepper and cook until no longer pink. Shrimp cook fast about 2-3 minutes per side if strung on skewers is all that is necessary.
- Meanwhile lightly coat buns with olive oil and lightly toast on the grill as well.
- Once shrimp is cooked and bread is toasted beginning assembling po boys
- I began with a layer of coleslaw on the bottom bun, loaded shrimp on top, drizzled with blue cheese dressing, a sprinkle of blue cheese and a dash of garlic powder, onion powder and celery salt. I only wanted a hint of these flavors in the mix, which is why I only use them sprinkled on top. The heat of the buffalo shrimp and the cool crisp tanginess of the coleslaw are what give this sandwich its main flavor components!
- Serve & enjoy!