Grilled Buffalo Shrimp Sandwiches with Spicy Avocado Ranch
Try this Grilled Buffalo Shrimp Sandwiches with Spicy Avocado Ranch recipe.
Try this Grilled Buffalo Shrimp Sandwiches with Spicy Avocado Ranch recipe.
- 1 clove garlic minced
- 1 teaspoon worcestershire sauce
- pinch of salt and pepper
- 1 teaspoon olive oil
- 1/4 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1/2 cup hot sauce
- 1/2 cup greek yogurt
- 4 ounces blue cheese crumbled
- 2 teaspoons dried dill
- 1/2 teaspoon smoked paprika
- 7 tablespoons butter melted
- 1/2 teaspoon vinegar
- 1 large avocado peeled and pitted
- 1 pound of peeled and deveined raw shrimp
- 2 teaspoons fresh parsley chopped
- 2 teaspoons hot sauce (i use franks)
- 1 baguette, toasted
- lettuce for layering
- buffalo sauce for drizzling
- spicy avocado ranch for spreading
- Carbohydrate 2.7080997532307 g
- Cholesterol 74.7191735978918 mg
- Fat 28.7553041192769 g
- Fiber 0.339858601064765 g
- Protein 6.91572075631358 g
- Saturated Fat 18.1145306370468 g
- Serving Size 1 1 sandwiche (206g)
- Sodium 1884.45672965516 mg
- Sugar 2.36824115216594 g
- Trans Fat 1.89741970866767 g
- Calories 292 calories
Step-by-step
- In mixing bowl or glass measuring cup combine the melted butter, hot sauce and seasoned salt. Whisk to combine.
- Place the shrimp in a medium size bowl and toss with 2 tablespoons of the buffalo sauce and the olive oil. Make sure you coat the shrimp all over. Set aside. Reserve the remaining sauce.
- To make the spicy avocado ranch. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. The avocado ranch can be stored in a seal-tight container for 1-2 days.
- Preheat the grill or grill pan over high heat. Grill shrimp about 2 minutes per side or until shrimp turn pink. Remove from the grill and toss the grilled shrimp with a few tablespoons of the remaining sauce. Don't use all the buffalo sauce, you want some to drizzle on the sandwich.
- Preheat the broiler with the rack in the upper third position. Halve the baguette and then halve again (you should now have 4 baguettes). Place each baguette directly on the oven rack and broil until toasted and brown around the edges, 2 minutes. Remove from the oven and slice each baguette in half length wise.
- Spread the spicy avocado ranch evenly across the bottom of each baguette. Layer on the lettuce, a sprinkle of blue cheese and a drizzle of buffalo sauce. Place the shrimp in an even layer across the bottom of the baguette. If desired drizzle with more spicy avocado ranch, buffalo sauce and another good sprinkle of blue cheese. At this point you can throw them in the oven under the broiler to melt the cheese for about 1 minute. This is not crucial, but it is good!
- Place the top half of the baguette on top. And now, Enjoy!
Grilled Buffalo Shrimp Sandwiches: A Busy Woman's Delight
As a working mom, time is my most precious commodity. Dinner needs to be quick, delicious, and preferably something the whole family will enjoy. This Grilled Buffalo Shrimp Sandwiches recipe has become a lifesaver, a true weeknight wonder. It’s surprisingly easy to whip up, even after a long day at the office, and the bold flavors satisfy everyone's cravings – even my picky eaters! Forget takeout, this is a gourmet meal that feels like a treat, yet takes minimal effort.
The beauty of this recipe lies in its versatility. You can prep much of it ahead of time. The spicy avocado ranch, for example, can be made earlier in the day or even the night before. This takes a huge chunk of the prep work off your plate when you’re already juggling work emails and school pick-ups. The grilling itself is quick; just a couple of minutes per side for perfectly cooked shrimp. And the assembly? A breeze! You’ll be surprised how quickly these flavorful sandwiches come together.
I love the satisfying combination of textures and tastes. The juicy, slightly spicy shrimp is perfectly complemented by the creamy avocado ranch. The tangy blue cheese adds a sharpness that balances the richness, while the crisp lettuce provides a refreshing contrast. The toasted baguette is the perfect vehicle for all these amazing flavors; it soaks up the delicious sauces beautifully. I find that a good quality baguette makes all the difference, so don't be afraid to splurge a little on a fresh one from your local bakery.
This recipe isn't just for busy weeknights. It's equally impressive for a casual weekend lunch or even a light dinner party. The presentation is elegant enough to impress guests, but the preparation is straightforward enough that you can actually enjoy the party yourself, rather than being stuck in the kitchen. And let’s be honest, there’s nothing more satisfying than serving a delicious meal that you made yourself, knowing you nailed it even with a crazy schedule.
Beyond the Basics:
Feel free to get creative with the toppings! Add some bacon for extra smoky flavor, or swap the blue cheese for another type of cheese that suits your taste. Consider adding some sliced tomatoes or red onions for extra color and crunch. The possibilities are endless!
Making it Your Own:
One of the things I love about cooking is the ability to personalize recipes. This recipe is a fantastic base for your own culinary experimentation. Don’t hesitate to adjust the spice level to your liking, adding more or less hot sauce to the shrimp and avocado ranch. You could also substitute the shrimp for chicken, or even use different types of bread. The fundamental principles remain the same: quick, easy, and incredibly delicious.
This recipe is more than just a meal; it's a testament to the fact that even with the demands of a busy life, you can still create something truly special in the kitchen. So grab your ingredients, fire up the grill (or broiler!), and get ready to enjoy a taste of deliciousness that’s as convenient as it is flavorful. Your family will thank you (and maybe even leave you some time to relax!).
Serving Suggestions:
- Serve with a side salad for a complete and balanced meal.
- Pair with your favorite chips and dips for a casual get-together.
- These sandwiches are also perfect for packing in lunches!
Storage:
Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. The spicy avocado ranch also keeps well in the fridge for a couple of days.
I hope you enjoy this recipe as much as I do. Let me know in the comments how it turns out for you!
