Week 20: Sandwich Recipe Contest Winner | The Daily Dish

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Week 20: Sandwich Recipe Contest Winner

3 Comments | Written on June 14, 2011 at 5:00 am , by

It’s a Po’ Boy…it’s Buffalo Bleu Cheese…it’s both.  Plus, it’s a winner!  Congratulations to Mary Shivers for her award-winning sandwich creation.  Mary says, “I love this contest! With a different theme each week, the challenge of creating a recipe for a specific kind of food that I might not normally experiment with is one I enjoy greatly.” Aww…how sweet is that!  We sure are glad she entered because this recipe is a keeper.  Check it out and then hear more from Mary! 

P1150760

BUFFALO BLEU SKILLET SHRIMP PO’ BOYS

Ingredients:

  • Spread:
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp hot sauce
  • 3 tbsp crumbled bleu cheese
  • 1/4 tsp kosher salt
  • 1/4 tsp Creole seasoning
  • 1/4 tsp black pepper
  • 1/4 cup finely chopped celery
  • Shrimp:
  • 3 tbsp melted unsalted butter, divided
  • 2 tbsp hot sauce
  • 36-40 medium shrimp, cleaned
  • 4 split and lightly toasted French rolls, tops attached
  • 2 cups thinly sliced romaine hearts or iceberg lettuce

Directions:

Spread: Stir all ingredients together in a small bowl. Cover and chill until ready to use. Shrimp: Heat 1 tablespoon butter in a large skillet over medium heat. In a medium bowl, stir together remaining butter and hot sauce. Add shrimp and toss to coat. Pour into skillet. Cook for 4-5 minutes, just until shrimp are done, stirring often. Remove from heat and drain. To assemble, spread toasted sides of rolls with spread. Add 9-10 shrimp to each. Top each with 1/2 cup lettuce. Serve immediately.

Number of Servings: 4

Mary's pic 1

Mary, you are on fire and so is this recipe!  I love the heat of the sauce but the cool zing of the spread.  How did you come up with your winning recipe?

“After eating delicious Shrimp Po’Boys in New Orleans last summer, I couldn’t wait to make them at home! While we loved the fried version, I wanted to try something a bit healthier. This was the result – the flavors of a Po’Boy with the added flavors of Buffalo Wings for a bit more zing. Light or fat-free mayonnaise and sour cream may be used in the spread.”

As a Better Recipes veteran, do you have any advice for others interested in entering our recipe contests?

“Enter, enter, enter! If you love to cook like I do, this is fun, friendly, yet challenging contest. It has a short entry period for each theme and it is well organized.”

Any other culinary wisdom you are willing to share with our readers?

“I’ve learned when “experimenting” in the kitchen, I have to jot down notes as I go. If I wait until later to write down specifics, I seem to forget a measurement, cooking time, or even an ingredient.”

Thanks so much Mary for your great recipe and these wonderful tips!

If you love southern cuisine, you simply must check out these links from some of our blogger buddies.

Bibberche – Louisiana Chicken and Anduoille Sausage Gumbo: http://bibberche.com/2011/05/louisiana-chicken-and-andouille-sausage-gumbo/

Chez Pim – Favorite Jazz Fest Eats: http://chezpim.com/travel/gallery-favorite-jazz-fest-eats

Sugar Plum Blog – Peaches ‘n Cream Bread Pudding with Bourbon Sauce:  http://www.visionsofsugarplum.com/2011/06/peaches-n-cream-bread-pudding-with.html and Southern Peaches ‘n Cream Praline Muffins:  http://www.visionsofsugarplum.com/2011/05/southern-peaches-n-cream-praline.html

Show Food Chef – Real Good Gumbo:  http://cathyshambley.blogspot.com/2011/05/real-good-gumbo-daring-cooks.html

Louisiana Seafoodhttp://louisianaseafood.com/recipes/

Are you a blogger with a great New Orleans recipe to share?  Leave a comment with a shout out!  We would love to see it!

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