Buffalo-Tossed Double Shrimp
with Ranch and Sweet Potato Wedges
Buttery Buffalo shrimp get sandwiched between toasty brioche and slathered in ranch in tonight's pub grub-inspired recipe. A side of sweet potato wedges brings the dish together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains Shrimp)
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
2 tbsp
Hot Sauce
(May contain Crustaceans, Mustard, Soy, Milk, Sesame, Wheat, Fish, Egg, Sulphites)
2 unit(s)
Sweet Potato
1 unit(s)
Honey
28 g
Spring Mix
1 unit(s)
Tomato
4 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)
2 unit(s)
Green Onion
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/4-inch slices.
- Thinly slice green onions.
- Stir together green onions and ranch dressing in a small bowl.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then shrimp. (NOTE: Don't overcrowd the pan. Cook in batches as necessary, using 2 tbsp butter per batch.)
- Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Add half the hot sauce (use all for 4 ppl) and honey to the pan.
- Cook, stirring occasionally, until Buffalo sauce thickens slightly, 30 sec.
- Meanwhile, halve buns, then arrange on an unlined baking sheet, cut-side up.
- Toast in the bottom of the oven until golden-brown, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)
- Spread 2 tbsp ranch over buns.
- Stack spring mix, tomatoes and Buffalo shrimp on bottom buns. Close with top buns.
- Divide sandwiches and sweet potato wedges between plates.
- Serve remaining ranch alongside for dipping.
If you've opted for double shrimp, don't overcrowd the pan. Cook in batches as necessary, using 2 tbsp butter per batch.
