Buffalo Shrimp Rolls

I love anything with Buffalo sauce on it.  One time Buffalo sauce landed on my phone and I seriously considered eating it.

Since I am from Buffalo you would think that this love affair started back when I was growing up, eating some of the best wings in the world. However, in actuality I didn’t even eat a chicken wing until many years later after I left those Buffalo winters behind.

Although it took a while for me to try my first buffalo wing (and pretty much every other food on the planet), I am now officially hooked on that hot, vinegary, and buttery sauce.

Today I am smothering a simple and classic Buffalo sauce over very lightly breaded shrimp. By adding a bit of cornstarch to the shrimp, it gives them not only a nice crunch but it also helps the sauce really stick to those sweet shrimp.

I am then giving these shrimp a cheesy bed to nestle into and a crunchy blanket of slaw to wrap themselves up in.

The end result is a sandwich that would make any Buffalonian proud!

Buffalo Shrimp Rolls

Makes 2 sandwiches

Cabbage + Pickle Slaw (recipe below)

3 tablespoons Franks Hot Sauce

2 tablespoons unsalted butter

½ teaspoon kosher salt

¼ teaspoon worchestshire

2 tablespoons cornstarch

½ lbs 26-30count shrimp, about 12 shrimp

2 tablespoons olive oil

2 5inch Rolls

2oz montery jack cheese

1. Make the cabbage and pickle slaw (recipe below) and set aside while you prepare the rest of the sandwich.
2. Combine the hot sauce, butter, ¼ teaspoon salt and worchestshire in a large microwavable bowl and microwave until the butter is melted, 30-45seconds. Stir the mixture and set aside.
3. Mix the cornstarch and ¼ teaspoon salt in a medium bowl, then add the shrimp and toss until the shrimp are well coated.
4. Heat a large skillet with the oil over medium low heat and cook the shrimp turning once until crisp on the outside and cooked through, 3-5 minutes.
5. While the shrimp cook turn your broiler to high. Split the rolls in half lengthwise and lay the cheese on the bottom slices of the bread. Place the bread bottoms on a sheet pan and place under the broiler until the cheese has melted.
6. Add the cooked shrimp to the buffalo sauce and toss to combine. Assemble the sandwiches by laying the shrimp on top of the cheese and then topping them with the slaw and the top of the bread. Bite in and enjoy.

Cabbage and Pickle Slaw:

1.5 cups purple cabbage, shredded

1 cup pickles, finely chopped

1 cup celery, finely chopped

½ cup carrots, shredded

¼ cup Greek yogurt

2 teaspoons maple syrup

1 lime, juice

1 teaspoon kosher salt

½ teaspoon pepper

1. Combine all ingredients in a large bowl and stir until well combined. Let sit at room temp while you prepare the shrimp.

50/50:  For a vegetarian sandwich substitute 1 ½ cup roasted cauliflower for each serving of shrimp(6 shrimp make 1 sandwich), and toss separately with the buffalo sauce.

Keep it Simple:  Replace the cornstarch with regular flour for a similar light crust. 

 

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