Thursday, July 31, 2014

Buffalo Shrimp Salad


They always say not to go grocery shopping on an empty stomach. Well the other night the only time I could hit the store was when I *should* have already been eating dinner, but I went in with a game plan.

I got ingredients to make a super simple dinner when I got home, and the caveman and I agreed the results were delicious. We burnt the heck out of our mouths, but it was worth the heat!

I found this recipe thanks to Robyn on Add a Pinch; I was looking for an easy shrimp salad recipe and her buffalo version fit the bill perfectly. The only buffalo sauce I had on hand was extra spicy, hence the fiery mouths. If you don't like too much heat you could use a milder sauce and/or use less sauce overall.

Buffalo Shrimp Salad
adapted from Add a Pinch

1 lb. shrimp, peeled and deveined
1 tbs. olive oil
1 tbs. butter or ghee
2 minced garlic cloves
1/4 cup buffalo sauce
salad ingredients of choice (I used mixed greens, chopped celery, tomatoes, red onion and cucumber)
blue cheese (optional)
salt & pepper

Rinse shrimp and pat dry with a paper towel. Heat olive oil in a medium skillet over medium-low heat. Add butter and allow to melt.

Add shrimp and garlic to skillet and cook, stirring often, until shrimp are no longer pink. Add in buffalo sauce and cook for another 1-2 minutes. Remove from skillet and set aside.

Toss together greens and salad ingredients and top with shrimp and sauce. Sprinkle blue cheese, if using, and season to taste with salt and pepper. 

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