Warm Buttered Shrimp Rolls
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Warm Buttered Shrimp Rolls

Warm Buttered Shrimp Rolls

with Creamy Lemon Slaw & Seasoned Potato Wedges

Step aside, fussy and overly-expensive lobster rolls! There’s a new supreme seafood sandwich in town: warm buttered shrimp rolls. This simple yet indulgent-tasting dish is perfect for busy weeknights, date nights, and everything in between. Succulent shrimp is seasoned with celery salt, garlic powder, and smoked paprika, then sautéed to perfection and tossed with lemon juice and butter. It’s piled into toasted split-top baguettes (not today, flimsy hot dog buns!) with creamy-crunchy cabbage slaw and a dash of tangy hot sauce. We’re also serving up a side of garlicky roasted potato wedges...because how could we not? Sea you at dinner!

Allergens:
Eggs
Soy
Milk
Shellfish
Wheat

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

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

2 unit

Scallions

1 unit

Lemon

1 teaspoon

Paprika

1 teaspoon

Garlic Powder

2 tablespoon

Mayonnaise

(Contains Eggs, Soy)

2 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Celery Salt

4 ounce

Coleslaw Mix

10 ounce

Shrimp

(Contains Shellfish)

2 unit

Demi-Baguette

(Contains Soy, Wheat)

Not included in your delivery

2 tablespoon

Olive Oil

1.5 teaspoon

Sugar

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories960 kcal
Fat46 g
Saturated Fat15 g
Carbohydrate104 g
Sugar11 g
Dietary Fiber9 g
Protein30 g
Cholesterol265 mg
Sodium2300 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

Zester
Baking Sheet
Medium Bowl
Small Bowl
Large Pan
Paper Towel

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.

Roast Potatoes
2

• Toss potatoes on a baking sheet with a large drizzle of olive oil, half the garlic powder (you’ll use the rest later), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

Make Slaw
3

• Meanwhile, in a medium bowl, combine mayonnaise, sour cream, half the celery salt (you’ll use the rest later), a big squeeze of lemon juice, and 1½ tsp sugar (3 tsp for 4 servings). • Add coleslaw and scallion greens; toss to coat. Season generously with salt and pepper. Set aside to marinate.

Toast Bread
4

• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. • Slice baguettes lengthwise, stopping before you get all the way through. (Alternatively, halve buns lengthwise.) • Spread melted butter onto cut sides of buns; toast until golden brown.

Cook Shrimp
5

• While buns toast, rinse shrimp* under cold water; pat dry with paper towels. Toss in a second medium bowl with a large drizzle of olive oil, a big pinch of salt and pepper, half the paprika (all for 4 servings), remaining garlic powder, and remaining celery salt. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Once hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp is pink and cooked through, 3-4 minutes. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and lemon zest to taste.

Serve
6

• Fill toasted buns with shrimp and as much slaw as you like. Divide shrimp rolls between plates along with potato wedges. Slice any remaining lemon into wedges and serve on the side. TIP: If you’ve got some, serve with ketchup for dipping or a drizzle of hot sauce for a kick.

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