Creamy Shrimp Roll
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Creamy Shrimp Roll

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!

Allergens:
Crustacean/Crustacé
Egg
Sulphites
Mustard
Gluten
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

/ serving 4 people

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*

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Nutrition Values

Energy (kJ)0 kJ
Calories530 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate52 g
Sugar4 g
Dietary Fiber4 g
Protein30 g
Cholesterol210 mg
Sodium1470 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.

Instructions

TOAST BUNS
1

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.

PREP
2

Thinly slice the green onions. Zest and juice the lemon. Finely chop the dill. Drain and rinse shrimp, then pat dry with paper towel.

COOK SHRIMP
3

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.

DRESS SHRIMP
4

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.

MAKE SALAD
5

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.

FINISH & SERVE
6

Divide the shrimp filling between the buns. Divide shrimp rolls and chopped salad between plates.