Buffalo-Tossed Double Shrimp
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Buffalo-Tossed Double Shrimp

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!

Tags:
Spicy
Allergens:
Shrimp
•Barley
•Wheat
•Egg
•Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

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)

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Nutrition Values

Calories890 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate92 g
Sugar16 g
Dietary Fiber9 g
Protein55 g
Cholesterol400 mg
Sodium3190 mg
Trans Fat1 g
Potassium1150 mg
Calcium250 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Strainer
•Small Bowl
•Large Non-Stick Pan

Instructions

Roast sweet potato wedges
1
  • 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.)
Prep
2
  • 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.
Cook Buffalo shrimp
3
  • 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.
Toast buns
4
  • 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!)
Finish and serve
5
  • 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.
Modularity step (under step 3)
6

If you've opted for double shrimp, don't overcrowd the pan. Cook in batches as necessary, using 2 tbsp butter per batch.

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