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.
10 ounce
Shrimp
(ContainsShellfish)2 unit
Brioche Buns
(ContainsMilk, Eggs, Soy, Wheat)1 unit
Lemon
2 unit
Scallions
1 sprig
Tarragon
1 tablespoon
Mayonnaise
(ContainsEggs)1 head
Boston Lettuce
3 unit
Radishes
2 tablespoon
Sour Cream
(ContainsMilk)Not included in your delivery
2 tablespoon
Olive Oil
unit
Kosher Salt
unit
Pepper
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!