Buffalo Bayou Po-Boy – Texas Pete Foodservice

Ingredients

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