Creamy Shrimp Roll
with Chopped Salad
Inspired by the East Coast's finest, these pillowy rolls are full of juicy shrimp in a dill dressing. We've lightened up the usual creamy dressing by cutting it with sour cream, but you'd never know the difference!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains Crustacean/Crustacé)
56 g
Onion-Celery Blend
7 g
Dill
1 unit
Lemon
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
4 unit
Sub Roll
(Contains Gluten)
113 g
Spring Mix
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
1 tsp
Sugar*
Nutrition Values
Cooking Steps
Halve the buns. Brush both halves of the buns with 1/2 tsp oil each. Heat a large non-stick pan over medium heat. When hot, add 4 halves, cut-side down. Toast, until golden-brown, 2-3 min. Repeat with the remaining buns. Set aside.
Thinly slice the green onions. Zest and juice the lemon. Finely chop the dill. Drain and rinse shrimp, then pat dry with paper towel.
Season the shrimp with salt and pepper. Add 1 tbsp oil to the same pan, then the shrimp. Cook, stirring occasionally, until shrimp just turns pink, 2-3 min.** Transfer shrimp to a clean surface. When all the shrimp is cooled, roughly chop shrimp, then transfer to a plate.
Whisk together the mayo, sour cream and lemon zest . Season with salt and pepper. Add the shrimp, the dill, half the green onions and half the celery. Toss to coat and set aside.
Whisk together 1 tbsp lemon juice, 2 tbsp oil and 1 tsp sugar in a medium bowl. Add the spring mix, remaining celery and remaining green onions. Toss to combine. Season with salt and pepper.
Divide the shrimp filling between the buns. Divide shrimp rolls and chopped salad between plates.