This dish is perfect as an appetizer or place these shrimp on small buns and serve as sliders. A nice twist on the always popular hot wings or buffalo chicken, this will start your Memorial Day party off with a kick!
This recipe comes from Redbook (www.redbookmag.com). For the appetizer version, just eliminate the buns. This recipe could also be adapted by cooking the buffalo shrimp on the grill instead of indoors in a sauce pan, if you are planning a big back yard bash. The short preparation and cooking time mean that you can easily create a new batch of buffalo shrimp if the first one goes quickly.
Buffalo Shrimp Sliders
8Â (3-inch) soft dinner rolls, split
1Â small heart romaine lettuce, finely shredded (2 cups)
1Â stalk celery, halved lengthwise, thinly sliced
1/3Â cup shredded carrots
3Â Tablespoons blue-cheese dressing
2Â Tablespoons unsalted butter, softened
1Â pound medium shrimp, peeled and de-veined
3Â Tablespoons hot-pepper sauce or Buffalo-wing sauce
1/4Â cup crumbled blue cheese
Heat the broiler. Place dinner rolls, cut side up, on a baking sheet. Place under broiler and lightly toast, turning baking sheet to toast rolls evenly.
In a medium bowl, toss lettuce, celery, and carrots with dressing. Divide the mixture over the bottom halves of the rolls.
Coat a large nonstick skillet with cooking spray and place over medium-high heat. When pan is hot, add 1 tablespoon of the butter and shrimp; sautÃ© 2 minutes or until shrimp are almost cooked through.
Add remaining 1 tablespoon butter and hot sauce to skillet; continue to cook, stirring shrimp in the Buffalo sauce with a slotted spoon, until cooked through, about 1 minute. Spoon shrimp and sauce over lettuce mixture, sprinkle with blue-cheese crumbles, and place roll tops, toasted side down.
For more information, see Redbook.