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American Recipes
Brioche Shrimp Rolls

Brioche Shrimp Rolls

with Arugula Radish Salad

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Rated 3.4 / 4out of 6245 ratings
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Is it possible for a sandwich to taste like the beach? Because this Maine-inspired meal with buttery brioche, juicy shrimp, and creamy tarragon dressing has summer written all over it. Feel free to grab a fruity drink (preferably with a mini umbrella) and dig your toes into the imaginary sand while feasting on our refreshing seafood dinner.

Allergens:ShellfishMilkWheatEggs

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Shrimp

(ContainsShellfish)

1 unit

Lemon

2 unit

Scallions

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs)

2 tablespoon

Sour Cream

(ContainsMilk)

3 unit

Radishes

1 jar

Mayonnaise

(ContainsEggs)

¼ ounce

Tarragon

2 ounce

Arugula

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2075.264 kJ
Calories496 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber5 g
Protein23 g
Cholesterol186 mg
Sodium1009 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
Large Pot
Zester
Strainer
Large Bowl
Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Preheat the oven to 400 degrees. Bring a large pot of salted water to a low simmer. Zest and halve the lemon. Thinly slice the scallions. Thinly slice the radishes. Finely chop the tarragon leaves.

Blanch the shrimp
Blanch the shrimp
2

Add the shrimp to the simmering water. Cook until just opaque, 2-3 minutes. Drain and rinse under cold water to cool.

3

Make the salad dressing: In a large bowl, whisk together 1 Tablespoon sour cream, half the tarragon, and a squeeze of lemon (to taste). Whisk in a large drizzle of oil. Season with salt and pepper.

4

Toast the brioche: Halve the brioche rolls and spread them with butter. Place in the oven to toast 3-4 minutes.

Make the shrimp salad
Make the shrimp salad
5

Dice the shrimp into ½-inch pieces. Toss in a medium bowl with the lemon zest, scallions, remaining tarragon, 2 Tablespoons mayonnaise, remaining sour cream, and a squeeze of lemon juice. Season with salt and pepper.

6

Toss the salad and serve: Toss the arugula and radishes into the salad dressing. Season with salt and pepper. Fill each brioche roll with shrimp salad, and top with a bit of arugula radish salad. Serve the remaining salad on the side. Enjoy!