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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Out of RedBook Magazine. The picture makes you want to run out and make this sandwich. Ingredients:
8 dinner rolls (3-inch) |
1 small romaine lettuce hearts, finely shredded (2 cups) |
1 celery, halved lengthwise, thinly sliced |
1/3 cup shredded carrot |
3 tablespoons blue cheese dressing |
2 tablespoons unsalted butter, softened |
1 lb medium shrimp, peeled, deveined |
3 tablespoons hot pepper sauce (frank's) or 3 tablespoons buffalo, sauce |
1/4 cup crumbled blue cheese |
Directions:
1. Heat broiler Place dinner rolls, cut side up, on a baking sheet. Place under broiler and lightly toast, turning baking sheet to toast rolls evenly.
2. In a medium bowl, toss lettuce, celery, and carrots with dressing. Divide the mixture over the bottom halves of the rolls.
3. 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; saute 2 minutes or until shrimp are almost cooked through.
4. Add remaining 1 tablespoon butter and hot sauce to skillet; continue to cook, stirring shrimp in 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.
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