Buffalo buttered shrimp get sandwiched between tender rolls and slathered in DIY ranch. A side of sweet potato fries brings the dish together, yummy!
Mayonnaise(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Cut sweet potatoes into 1/2-inch thick wedges. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 22-24 min.
While sweet potato roasts, thinly slice chives. Drain, then pat shrimp dry with paper towels.
Add the chives, mayo, sour cream, and 1 tbsp vinegar (dbl for 4 ppl) to a small bowl. Stir to combine. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turns pink, 2-3 min. Add hot sauce to the pan. Cook, stirring occasionally, until shrimp are coated and hot butter sauce thickens slightly, 2-3 min.**
Split rolls slightly open and arrange them on another baking sheet, open-side up. Toast in top of oven, until golden-brown, 5-6 min (TIP: Keep your eye on the rolls, so they don't burn!)
Spread 1 tbsp ranch between each roll, then add spring mix and buffalo shrimp. Serve with sweet potato wedges and remaining ranch for dipping.