Meal Kit
Buffalo Shrimp Po' Boy
with ranch potato wdges
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat, Soy
Chef
David Padilla
In Your Box (serves 2)
- 2 Russet Potatoes
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8 oz. Shrimp
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2 French Roll
- 1 Roma Tomato
- 3 oz. Shredded Red Cabbage
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1½ oz. Blue Cheese Dressing
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⅗ oz. Butter
- 2 tsp. Frank's RedHot Sauce
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½ tsp. Powdered Ranch Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) A3K2b5O6
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Calories570
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Carbohydrates70g
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Net Carbs65g
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Fat19g
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Protein28g
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Sodium1690mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 cook the potatoes
cut potatoes into 1/2" wedges.
toss with 2 tsp. olive oil and ranch seasoning.spread into single layer.roast 25-28 minutes, flipping half way through cooking time. -
2 make the slaw
cut tomato into 1/4" dice.
combine tomato, cabbage, and blue cheese dressing. -
3 toast the buns
place large non-stick pan over medium heat.
buns in pan cuts-side down.2-3 minutes until lightly toasted.wipe pan clean. -
4 cook the shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
add butter and hot sauce to pan. toss to coat. -
5 finish the dish
TK
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