Say hello to deliciousness with my Buffalo Shrimp Po’ Boy!
It’s no secret that I love Buffalo Chicken Wings, especially with Blue Cheese Dressing! But lately I’ve been thinking that at my age it’s a heart attack on a plate with extra blue cheese…..sigh Now I know I can’t just give up those lovely coated morsels of pure delight, but perhaps I can find a way to not make them as bad for me.
So when I thought about my famous Buffalo Chicken Sauce I began to wonder how Coconut Oil would work instead of butter, and I figured I wouldn’t know until I tried.
Guess what, I couldn’t tell the difference. It thickened up nicely, just a tad thinner than a butter sauce, but still very clingy and stable. I must have a sauce that doesn’t break, I hate it when you get wings in a restaurant and there’s a puddle of grease in the bottom of the basket……Yuk!
It’s really very simple, the reason the sauce breaks is because it gets too hot. That my friends is the secret to a perfect sauce.
Whether you’re making the sauce with butter or Coconut Oil, all you have to do is let it melt into a liquid state and then add your other ingredients in, using a wire whisk to bring it together.
You don’t want to subject the sauce to much heat after you’ve whisked everything together. It can be warm, but overheating is the quickest way to end up with a separated sauce and a puddle of grease!
So now that you know the secret to my Famous Buffalo Sauce, I’m going to share my newest creation with you, A Buffalo Shrimp Po’ Boy! And the best part is I made it without butter and without using Blue Cheese dressing! Woo Hoo!! I can just feel the fat melting away!