topBanner
Brioche Shrimp Rolls

Brioche Shrimp Rolls

with Butter Lettuce & Radish Salad

Read more

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:ShellfishMilkWheatEggsSoy

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Shrimp

(ContainsShellfish)

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs, Soy)

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

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2213.3360000000002 kJ
Calories529 kcal
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
Utensilsarrow down iconarrow down icon
Pot
Zester
Knife
Strainer
Small Bowl
Whisk
Baking Sheet
Large Bowl
Spoon
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

2

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

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.

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.

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!