Brioche Shrimp Rolls
with Butter Lettuce & Radish Salad
Inspired by Maine's finest, these buttery brioche rolls are full of juicy shrimp in a creamy tarragon dressing. A light and refreshing salad of tender butter lettuce and crunchy radish is the perfect accompaniment to this beach-worthy dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
Preheat oven to 400 degrees. Zest and halve the lemon. Bring a medium pot of water to a boil with a squeeze of lemon and a pinch of salt.
Meanwhlie, thinly slice the radishes and scallions, keeping scallion whites and greens separate. Chop the tarragon leaves.
Once the water is boiling, reduce to a simmer, and add the shrimp. Cook until just opaque, about 2-3 minutes. Drain and rinse under cold water to cool. Set aside.
Make the salad dressing: in a small bowl, combine 1 tablespoon lemon juice with 1 tablespoon sour cream. Then whisk in 2 tablespoons olive oil and scallion greens, then season with salt and pepper.
Halve the brioche rolls and place them on a baking sheet in the oven to toast for 3-4 minutes.
While the rolls toast, make the shrimp mixture: dice the shrimp into 1/2-inch pieces. In a large bowl, combine the shrimp with 1 tablespoon mayonnaise, 1 tablespoon sour cream, the lemon zest, scallion whites, tarragon, and a squeeze of lemon juice. Season with salt and pepper.
Assemble the sandwiches: place a mound of the shrimp mixture onto each brioche roll and top with a leaf of butter lettuce. Tear the remaining butter lettuce into bite-sized pieces and toss with the radish and salad dressing; serve to the side. Enjoy!