Spicy Sriracha Shrimp Rolls
Ingredients
- 1 Tablespoon butter
- 1 small onion, finely diced
- 28 ounces Redpack® Crushed Tomatoes in Puree with Basil, Garlic, and Oregano
- 1/2 cup vegetable stock
- 1/4 cup sriracha
- 1.5 pounds raw shrimp, tails removed
- 8 New England style hot dog rolls, toasted
- 8 leaves leafy lettuce
- Chopped fresh cilantro, for serving (optional)
Instructions
- In
a large saucepan, melt the butter over medium heat. Add the onion and
sweat 5 minutes, or until soft. Add the crushed tomatoes, vegetable
stock, and sriracha. Simmer uncovered 20 minutes.
- Add the shrimp and cook for 5-7 minutes, or until opaque.
- To serve, line the toasted hot dog rolls with lettuce. Divide the shrimp among the rolls. Sprinkle with cilantro, if desired.