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 – yummy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Wheat)
(Contains Egg, Milk)
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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.)
Meanwhile, cut tomato into 1/4-inch slices. Thinly slice chives. Stir together chives and ranch dressing in a small bowl. Using a strainer, drain shrimp, then pat dry with paper towels. Season with salt and pepper.
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 1 tbsp hot sauce (dbl for 4 ppl) and honey to the pan. Cook, stirring occasionally, until buffalo sauce thickens slightly, 30 sec.
Meanwhile, halve buns, then arrange them on an unlined baking sheet, cut-side up. Toast in the bottom of the oven until golden-brown, 5-6 min. (TIP: Keep your eye on buns so they don't burn!)
Spread 2 tbsp ranch (dbl for 4 ppl) 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.