Buffalo-Tossed Double Shrimp Sandwiches
with Ranch and Sweet Potato Wedges- Shrimp
- Wheat
- Barley
- Egg
- Milk
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Mustard
- Sulphites
- Fish
- Crustaceans
- Wheat
- Egg
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! Ingredients: Shrimp • Sweet potato • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Roma tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Green onion • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Honey.
Ingredients
570 g
Shrimp
(Contains: Shrimp)
2 unit(s)
Sandwich Bun
(Contains: Tree nuts, Sesame, Soy, May contain traces of allergens, Wheat, Barley)
2 tbsp
Hot Sauce
(Contains: Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg, May contain traces of allergens)
2 unit(s)
Sweet Potato
1 unit(s)
Honey
28 g
Spring Mix
1 unit(s)
Tomato
4 tbsp
Ranch Dressing
(Contains: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites, May contain traces of allergens, Egg, Milk)
2 unit(s)
Green Onion
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, 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 for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/4-inch slices.
- Thinly slice green onions.
- In a small bowl, stir together green onions and ranch dressing.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter, then shrimp.
- Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Add half the hot sauce (use all for 4 servings) and honey.
- Cook for 30 sec, stirring occasionally, until sauce thickens slightly.
- Meanwhile, halve buns.
- On an unlined baking sheet, arrange buns cut-side up.
- Toast in the bottom of the oven for 5-6 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
- Spread 2 tbsp ranch 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.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.
