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!


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

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


2 unit


1 unit


1 teaspoon

Smoked Paprika

1 teaspoon

Garlic Powder

2 tablespoon


(Contains Eggs)

1.5 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Celery Salt

4 ounce

Shredded Red Cabbage

10 ounce


(Contains Shellfish)

2 unit


(Contains Soy, Wheat)

1 teaspoon

Hot Sauce

Not included in your delivery

2 tablespoon

Olive Oil

1.5 teaspoon


2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories990 kcal
Fat47 g
Saturated Fat15 g
Carbohydrate106 g
Sugar13 g
Dietary Fiber6 g
Protein28 g
Cholesterol280 mg
Sodium2430 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.


Baking Sheet
Medium Bowl
Small Bowl
Large Pan
Paper Towel



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Zest and halve lemon (for 4 servings, zest one lemon and halve both). Trim and thinly slice scallions, separating whites from greens.

Roast Potatoes

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

Make Slaw

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

Toast Bread

• 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. Brush melted butter onto cut sides of bread. Place, cut sides up, directly on oven rack (or use a baking sheet); toast until golden brown, 2-3 minutes.

Cook Shrimp

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


• Fill toasted baguettes with shrimp, as much slaw as you like, and hot sauce if desired. • Divide shrimp rolls and potato wedges between plates. Slice remaining lemon into wedges and serve on the side. TIP: If you have ketchup on hand, serve some on the side for dipping.

Shrimp are fully cooked when internal temperature reaches 145°.

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