• 4servings
  • 403calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B6, B9, D
MineralsIodine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 8 (3-inch) soft dinner rolls , split 1 small heart romaine lettuce , finely shredded (2 cups) 1 stalk(s) celery , halved lengthwise, thinly sliced 1/3cup(s) shredded carrots

  2. 3 tablespoon(s) blue-cheese dressing

  3. 2 tablespoon(s) unsalted butter , softened 1 pound(s) medium shrimp , peeled, deveined 3 tablespoon(s) hot-pepper sauce (like Frank's) or Buffalo-wing sauce

  4. 1/4 cup(s) crumbled blue cheese

Instructions Jump to Ingredients ↑

  1. 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.

  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; sauté 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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