Buffalo-Tossed Double Shrimp
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains Shrimp)
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
1 tbsp
Hot Sauce
2 unit(s)
Sweet Potato
1 unit(s)
Honey
28 g
Spring Mix
1 unit(s)
Tomato
4 tbsp
Ranch Dressing
(Contains Egg, Milk)
2 unit(s)
Green Onion
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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 green onions.Stir together green onions and ranch dressing in a small bowl. 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 heat.When hot, add 2 tbsp (4 tbsp) butter, then shrimp. (NOTE: Don't overcrowd the pan. Cook in batches as necessary, using 2 tbsp butter per batch.) Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Add half the hot sauce (use all for 4 ppl) and honey to the pan. Cook, stirring occasionally, until Buffalo sauce thickens slightly, 30 sec.
Meanwhile, halve buns, then arrange on an unlined baking sheet, cut-side up. Toast in the bottom of the oven until golden-brown, 5-6 min. (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.
