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Buffalo Shrimp Sliders

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“Out of RedBook Magazine. The picture makes you want to run out and make this sandwich.”

Ingredients Nutrition

  • 8 dinner rolls (3-inch)
  • 1 small romaine lettuce hearts, finely shredded (2 cups)
  • 1 celery, halved lengthwise, thinly sliced
  • 13 cup shredded carrot
  • 3 tablespoons blue cheese dressing
  • 2 tablespoons unsalted butter, softened
  • 1 lb medium shrimp, peeled, deveined
  • 3 tablespoons hot pepper sauce (Frank's) or 3 tablespoons buffalo, sauce
  • 14 cup crumbled blue cheese


  1. Heat 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; saute 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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