Buffalo buttered shrimp get sandwiched between tender rolls and slathered in DIY ranch. A side of sweet potato fries brings the dish together, yummy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 425°F. 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 the middle of the oven, flipping halfway through cooking, until golden-brown, 22-24 min.
While sweet potatoes roast, thinly slice chives. Drain, then pat shrimp dry with paper towels.
Add chives, mayo, sour cream, and vinegar 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 turn pink, 2-3 min. Add hot sauce to the pan. Cook, stirring occasionally, until buffalo sauce thickens slightly and shrimp are coated and cooked through, 2-3 min.**
Split rolls open and arrange them on another baking sheet, cut-side up. Toast in the top of the oven, until golden-brown, 5-6 min. (TIP: Keep your eye on the rolls, so they don't burn!)
Spread 1 tbsp ranch on each roll, then top with spring mix and buffalo shrimp. Serve with sweet potato wedges and remaining ranch alongside, for dipping.