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Grilled Buffalo style shrimp is dressed with peppery baby arugula, fresh diced tomatoes, chopped celery and a sprinkle of parsley for an unbelievably tasty and easy sandwich that you can’t get at your local sub shop.
* Note the 40 minute prep time includes pre-soaking the wooden skewers for 30 minutes.
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.
Preheat grill on medium-high heat. Spray the grates with non stick grill cooking spray to prevent sticking.
Place shrimp on skewers and brush them with hot sauce or toss with sauce if using a grill basket, reserving about 2 tablespoons of the sauce.
Slice rolls, drizzle with olive oil and sprinkle with onion powder and garlic powder. Set aside.
Grill shrimp until cooked, about 4-5 minutes per side. Remove shrimp from skewers or from the grill basket and place in a bowl. Toss with the reserved sauce.
Reduce the grill heat to low, place rolls cut side down on grill and toast for just 1-2 minutes until lightly toasted.
Spread a little blue cheese dressing on the toasted rolls. Dress the rolls with baby arugula, top that with shrimp, celeryand tomatoes. Garnish with blue cheese crumbles and chopped parsley.
- I prefer using skewers to cook my shrimp to get them nice an charred. But you could use a grill basket if preferred.
- If you don’t like blue cheese, you can substitute that for a light ranch or ranch dressing.
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!