Ask if these buffalo shrimp wraps were delicious. I would answer you, probably. I mean, the first bite was. After that, everything fell apart. The first to go were the infants. They were melting down outside of the comfort of our arms. But we were determined to eat our meal while it was still at least lukewarm, so hold them we did. The next to go was Bailey. And go did she.
You see, Bailey was not a big fan of this meal. And we made the mistake of allowing her to sit at the little kid’s table. Too much freedom for a 2 year old, at the end of the day, with a dinner that she could care less about. Cleaning random parts of the wall with a napkin was her first order of business. Then the cabinets. After she was wrangled back into the chair, she decided to forgo all socially appropriate etiquette and placed her forehead in her ranch dressing. When confronted, she scowled like an angry little monster. She scowled so mean. Mean enough to get sent away with no supper. I know… we’re cruel.
There was screaming. There were tears. There was snot. My (Heather) wrap fell apart. The toilet started leaking. Then we all fell apart.
But don’t let our night dissuade you from trying this wonderful meal. You’ll love it. I promise. At least, you’ll love the first bite.
-Heather and Melissa
makes 2 servings
24 medium shrimp, raw thawed
1 egg, beaten
6 tbsp breadcrumbs (We used homemade)
2 tbsp panko
2 tbsp grated Parmesan cheese
1 tsp Cajun seasoning
½ tsp garlic powder
Olive oil, for brushing
Texas Pete Buffalo Wing Sauce, to taste
2 burrito size tortillas
Assorted accompaniments: Lettuce, cheese, cucumbers, etc.
- Preheat oven to 450 degrees. Spray a baking sheet with cooking spray.
- Put the beaten egg in one bowl and in another combine the breadcrumbs, panko, Parmesan and seasonings.
- Place a few pieces of shrimp at a time in the egg to coat.
- Then coat shrimp a few at a time in the breadcrumb mixture and place on the baking sheet.
- Lightly brush the tops with olive oil and bake for 4 minutes. Turn shrimp over and cook an additional 2-3 minutes or until shrimp starts to curl and turn golden brown.
- Toss shrimp in Buffalo Wing Sauce with as little or as much as you’d like depending on how hot you like it. We like it hot. Like dripping hot.
- Assemble your wrap with lettuce, diced cucumbers, shrimp, shredded cheddar cheese and homemade Ranch dressing (below).
- Cut in half for easy eating or take a big bite and enjoy the mess!
Adapted from Skinnytaste
We used homemade Ranch dressing on our wraps and on our side salad. Have you ever had homemade Ranch dressing? I mean real, legit, homemade Ranch dressing? Not out of a packet, add mayonnaise Ranch dressing. The real deal. There is no comparison. If you haven’t tried it, go now.
¾ cup mayonnaise
¾ cup nonfat Greek yogurt
1 tbsp. olive oil
1 ½ tbsp. lemon juice
¼-1 cup buttermilk (We used the full cup)
1 tbsp. freeze dried chives (Fresh is best)
1 tbsp. dried parsley flakes (Fresh is best)
1 clove garlic, chopped
½ tsp. kosher salt
Freshly ground black pepper
- Combine all of the ingredients in a blender or food processor starting with ¼ cup of the buttermilk and blend for 15 seconds. Note: Don’t forget the chives container doesn’t have a shaker top and pour half a cup into the dressing, only to have to scoop out the excess with your hands. Hence, the fresh is best note.
- Check the consistency and taste and blend in more buttermilk and adjust seasonings as desired.
- Store in an airtight container in the refrigerator. We keep ours for about a week, but mayonnaise makes us nervous.
Disclaimer: The photo is horrible. It was dark. It was a long night. Things happened. It’s our first blog post. Be kind.