Buffalo Tossed Shrimp
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Buffalo Tossed Shrimp

Buffalo Tossed Shrimp

with DIY Ranch and Sweet Potato Fries

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:
Spicy
Allergens:
Shrimp
Egg
Mustard
Milk
Sulphites

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

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

g

Shrimp

(Contains Shrimp)

unit(s)

Artisan Bun

tbsp

Hot Sauce

tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

g

Chives

unit(s)

Sour Cream

(Contains Milk)

tbsp

White Wine Vinegar

(Contains Sulphites)

g

Spring Mix

unit(s)

Sweet Potato

Not included in your delivery

1 tbsp

Oil*

tbsp

Unsalted Butter*

tsp

Salt and Pepper*

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Nutrition Values

Calories450 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate36 g
Sugar7 g
Dietary Fiber5 g
Protein22 g
Cholesterol220 mg
Sodium1140 mg
Trans Fat0.5 g
Potassium800 mg
Calcium150 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Non-Stick Pan
Baking Sheet

Instructions

BAKE SWEET POTATOES
1

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.

PREP
2

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

MAKE RANCH
3

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

COOK BUFFALO SHRIMP
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 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.**

TOAST ROLLS
5

Split rolls open and arrange them on another baking sheet, open-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!)

FINISH AND SERVE
6

Spread 1 tbsp ranch on each roll, then add spring mix and buffalo shrimp. Serve with sweet potato wedges and remaining ranch for dipping.