Brioche Shrimp Rolls
with Creamy Dill, Radish and Spring Mix Salad
Inspired by the East Coast's finest, these buttery brioche rolls are full of juicy shrimp in a dill dressing. We've lightened up the usual creamy dressing by cutting it with healthy Greek yogurt, but you'd never know the difference!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crustacean/Crustacé)
2 pièce(s)
Pains briochés
(Contient Gluten, Oeuf, Lait)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
3 cs
Yogourt grec
(Contient Lait)
1.5 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
7 g
Aneth
4 pièce(s)
Radis
1 pièce(s)
Échalote
56 g
Mélange printanier
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 400°F. (To toast the rolls. If you don't want to toast the rolls, skip this step!)
Prep: Wash and dry all produce. Bring a medium pot of water to a boil. Thinly slice the radish. Finely chop the shallot. Finely chop 3 tbsp dill (double for 4 people.)
Cook the shrimp: Add the shrimp to the boiling water, then reduce the heat to low. Cook until shrimp just turns coral, 2-3 min. Drain and rinse under cold water. Set aside.
Make the dressing: In a large bowl, stir the mayo with yogurt, vinegar (DO: measure out for both!), mustard, dill, radish and as much shallot as you like.
Toast the rolls: Halve the brioche rolls and place them on a baking sheet. Bake in the centre of the oven until golden and toasted, 3-4 min.
Coarsely chop the shrimp. Stir into the dressing along with spring mix. Season with salt and pepper.
Finish and serve: Top each bottom bun with shrimp salad. Serve any extra salad on the side. Enjoy!