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Brioche Shrimp Rolls
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Brioche Shrimp Rolls

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.

Allergens:
Shellfish
Milk
Eggs
Soy
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

10 ounce

Shrimp

(Contains Shellfish)

2 unit

Brioche Buns

(Contains Milk, Eggs, Soy, Wheat)

1 unit

Lemon

2 unit

Scallions

1 sprig

Tarragon

1 tablespoon

Mayonnaise

(Contains Eggs)

1 head

Boston Lettuce

3 unit

Radishes

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories529 kcal
Energy (kJ)2213 kJ
Fat27 g
Saturated Fat0 g
Carbohydrate47 g
Sugar0 g
Dietary Fiber6 g
Protein27 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Zester
Knife
Strainer
Small Bowl
Whisk
Baking Sheet
Large Bowl
Spoon
Plate

Instructions

1

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.

Prepare the radishes and scallions
2

Meanwhlie, thinly slice the radishes and scallions, keeping scallion whites and greens separate. Chop the tarragon leaves.

Cook and drain the shrimp
3

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
4

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.

5

Halve the brioche rolls and place them on a baking sheet in the oven to toast for 3-4 minutes.

Make shrimp mixture
6

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.

7

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!

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