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Buffalo Tossed Shrimp

Buffalo Tossed Shrimp

with DIY Ranch and Sweet Potato Fries

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Buffalo buttered shrimp get sandwiched between tender rolls and slathered in DIY ranch. A side of sweet potato fries brings the dish together, yummy!

Tags:SpicyQuick
Allergens:Crustacean/CrustacéWheat/BléEgg/OeufMustard/MoutardeMilk/LaitSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

2 unit

Artisan Roll

(ContainsWheat/Blé)

¼ cup

Hot Sauce

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

7 g

Chives

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

56 g

Spring Mix

340 g

Sweet Potato

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate83 g
Sugar9 g
Dietary Fiber8 g
Protein33 g
Cholesterol225 mg
Sodium2860 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Large Non-Stick Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

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.

2

While sweet potatoes roast, thinly slice chives. Drain, then pat shrimp dry with paper towels.

3

Add chives, mayo, sour cream, and vinegar to a small bowl. Stir to combine. Season with salt and pepper. Set aside.

4

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.**

5

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!)

6

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.