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)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch thick wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) 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 the top of the oven, rotating sheets halfway through.)
While sweet potatoes roast, thinly slice chives. Drain, then pat shrimp dry with paper towels. Season with salt and pepper.
Add chives, mayo, sour cream, and vinegar to a small bowl. Season with salt and pepper, then stir to combine. 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.
While shrimp cook, 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.