A few years back there was a contest that needed to incorporate mustard into a game day dish. Hence, the Spicy Kickoff Shrimp Hoagie was invented. This recipe layers a lot of flavors and is super easy to make. It starts by using frozen breaded shrimp, that once cooked, are tossed in a homemade spicy butter compound, that melts to create a sauce. The sandwiches are topped with a slaw tossed with a mustard ranch dressing, and the remaining dressing is served on the side. Give this one a try!!
Spicy Kickoff Shrimp Hoagies
9 ounce box frozen breaded jumbo butterfly shrimp
2 tablespoons butter, softened
1 teaspoon dry mustard
1 1/2 tablespoons Sriracha
1/2 teaspoon ground chipotle
1 teaspoon Creole seasoning
1/2 teaspoon dried oregano
1/4 cup good quality ranch salad dressing
2 teaspoons yellow mustard
3/4 cup finely shredded cabbage
3 tablespoons shredded carrot (approximately 1 small carrot)
1 8-inch soft hoagie roll, split, then cut in half
Carefully cut the tails off of the shrimp, then bake according to package directions.
While shrimp cook, in a medium bowl, mix together the butter, dry mustard, Sriracha, ground chipotle, Creole seasoning and oregano; set aside.
In a small bowl, mix together the ranch dressing and prepared mustard.
In a small bowl, toss together the cabbage and carrot; top with 2 – 3 tablespoons of the mustard ranch and toss to fully coat.
When shrimp are cooked and while they are still hot, add them to the bowl with the seasoned butter mixture. Using two spoons, toss shrimp until butter mixture melts and fully coats the shrimp.
To assemble the hoagies, evenly divide the shrimp between cut roll, top with the slaw, drizzle with some of the mustard ranch. Serve with remaining mustard ranch on the side.