Chesapeake Bay Shrimp Sandos
with Pickle-Dijonnaise, Arugula & Tortilla Chips
- Milk
- Sesame
- Shellfish
- Eggs
- Soy
- Wheat
These seaside-inspired sandos start with sizzled Old Bay-seasoned shrimp. You’ll build the sandwiches by spreading zesty pickle Dijonnaise over toasted baguettes and piling in shrimp, tomato, and zippy lemony-dressed arugula. Serve alongside tortilla chips, pickles, and more refreshing arugula salad for a delicious meal that comes together in a speedy 20 minutes.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Sliced Dill Pickle
2 ounce
Arugula
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Old Bay Seasoning
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
2 teaspoon
Dijon Mustard
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Dill
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Quarter lemon. Halve and thinly slice tomato into half-moons. Pick and mince fronds from dill. Mince a few pickle slices until you have 1 TBSP (2 TBSP for 4 servings).
-
Rinse shrimp* under cold water; pat dry with paper towels and season with Old Bay Seasoning.
-
Heat a large drizzle of oil in a large pan over high heat. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
-
In a small bowl, combine mayonnaise, sour cream, mustard, minced pickle, ½ tsp sugar, a squeeze of lemon juice (1 tsp sugar and a big squeeze of lemon juice for 4 servings), and as much dill as you like.
-
Add arugula, a squeeze of lemon juice (big squeeze of lemon juice for 4), and a drizzle of olive oil to a medium bowl; toss to combine. Taste and season with salt and pepper.
-
Halve and toast baguettes until golden; spread cut sides with Dijonnaise. Fill bottoms of baguettes with shrimp; top with tomato and as much dressed arugula as you like. Close to form sandwiches.
-
Divide sandwiches between plates. Serve with chips, remaining lemon wedges, remaining pickle slices, and any remaining dressed arugula on the side.
