Buffalo Shrimp Po’Boy Sliders

• 1 pound large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 4 cups vegetable oil (for frying)
• 1/2 cup buffalo sauce
• 1/4 cup melted butter
• 12 small slider buns
• 1 cup shredded iceberg lettuce
• 1/2 cup crumbled blue cheese
• 1/4 cup blue cheese dressing

Steps

1. 1 In a medium bowl, combine flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Toss shrimp in the seasoned flour until evenly coated.
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Fry shrimp in batches for about 2-3 minutes per side until golden brown. Drain on paper towels.
3. 3 In a separate bowl, mix buffalo sauce and melted butter. Toss the fried shrimp in the buffalo mixture until well-coated.
4. 4 Slice each slider bun in half and lightly toast if desired.
5. 5 Layer each bun with lettuce, a few shrimp, and a sprinkle of blue cheese.
6. 6 Drizzle blue cheese dressing over the top of each slider and serve immediately.

Equipment

• Large skillet
• Deep fryer or thermometer
• Slotted spoon
• Paper towels

Variations

• For a milder version, use less buffalo sauce and add a touch of ranch dressing instead.

Substitutions

• Substitute blue cheese with feta for a dairy-free option, and use a dairy-free mayonnaise-based dressing.

Pairings

• Coleslaw
• Sweet potato fries
• Cornbread

Nutrition

Tips

• For extra crispiness, refrigerate the shrimp after flouring for about 30 minutes before frying.
• Adjust the amount of cayenne pepper to control the heat level.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven to maintain crispiness.

Freezing: These sliders do not freeze well due to the bread becoming soggy. It's best to enjoy them fresh.

Serving Suggestions

• Serve with celery sticks and extra blue cheese dressing on the side.
• Pair with a cold beer or a zesty lemonade for a refreshing contrast.

FAQ