Texas Pete Foodservice

https://texaspetefoodservice.com/recipe/buffalo-bayou-po-boy/

One-Pot Habanero Buffalo Bowl

CHAbanero Fire Sticks

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Buffalo Bayou Po-Boy

Bring bold Southern flavor to your menu with this eye-catching Po-Boy, made with shrimp fried in a vibrant Texas Pete® Habanero Buffalo Tempura Batter for the perfect balance of heat and crunch. Topped with a creamy, tangy slaw made from purple cabbage and shredded kale, and finished with sliced tomato, pickles, and a final drizzle of Texas Pete® Habanero Buffalo Sauce, this sandwich delivers big flavor and menu appeal. Perfect for LTOs or as a spicy seafood entree that stands out.

Ingredients

Texas Pete® Habanero Buffalo Tempura Batter

1 cup Texas Pete® Habanero Buffalo Sauce
2 ½ cups cold water
4 cups tempura batter dry mix (2 each 10 oz. boxes)

Texas Pete® Habanero Buffalo Slaw

1/3 cup Texas Pete® Habanero Buffalo Sauce
1 cup mayonnaise
2 Tablespoons honey, loose
10 cups purple cabbage, fine shred
5 cups kale, fine shred ½ tsp salt

Po-Boy Assembly

10 each 5-6” French rolls, split
1 ½ cups mayonnaise
3-4 Roma tomatoes, split and thinly sliced
¾ cup pickles, sliced
deep fat fryer or fryer pot with at least 2 inches of oil, 350°F
3 pounds 16-20ct. shrimp, raw, peeled and deveined, tails removed
¾ cup Texas Pete® Habanero Buffalo sauce
1 teaspoon kosher salt
10 lemon wedges

Directions

1. In a bowl, combine the ingredients for the batter and mix until well combined.
2. In a separate bowl, add 1/3 cup Texas Pete® Habanero Buffalo Sauce, 1 cup mayonnaise, and honey. Whisk to combine. Top with cabbage, kale, and salt but do not yet mix. Reserve.
3. Assemble the sandwiches: Toast the French rolls if desired, then spread or squeeze about 2-3 Tablespoons of mayonnaise on each roll. Add sliced tomatoes and pickles.
4. Ensure fryer is 350°F, then dip shrimp into the batter, ensuring full coverage, and fry for 3-4 minutes, or until fully cooked inside and crispy on the outside.
5. In a large mixing bowl, toss to coat with Texas Pete® Habanero Buffalo Sauce and salt.
6. Finish the slaw by mixing the greens into the dressing, then transfer a portion of the slaw to each bun. Top with fried shrimp.
7. Serve with additional Texas Pete® Habanero Buffalo Sauce, Texas Pete® Original Hot
Sauce, and lemon wedges on the side.