Des crevettes cuites dans le beurre et de la sauce piquante se retrouvent entre deux petits pains moelleux. Une sauce ranch maison vient napper le tout! Comme accompagnement, de délicieuses frites de patates douces.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
g
Crevettes
(Contient Crevettes)
pièce(s)
Pain artisan
cs
Sauce piquante
cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
g
Ciboulette
pièce(s)
Crème sure
(Contient Lait)
cs
Vinaigre de vin blanc
(Contient Sulfites)
g
Mélange printanier
pièce(s)
Patate douce
cc
Sel et Poivre*
cs
Beurre non salé*
1 cs
Huile*
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 middle of oven, flipping halfway through cooking, until golden-brown, 22-24 min.
While sweet potato roasts, thinly slice chives. Drain, then pat shrimp dry with paper towels.
Add the chives, mayo, sour cream, and 1 tbsp vinegar (dbl for 4 ppl) to a small bowl. Stir to combine. Season with salt and pepper. 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 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.**
Split rolls slightly open and arrange them on another baking sheet, open-side up. Toast in top of oven, until golden-brown, 5-6 min (TIP: Keep your eye on the rolls, so they don't burn!)
Spread 1 tbsp ranch between each roll, then add spring mix and buffalo shrimp. Serve with sweet potato wedges and remaining ranch for dipping.