Shrimp BLTs
with Green Onion Mayo and Salad
Our luxurious take on the BLT is pumped up with tender shrimp! Green onion mayo adds a refreshing zip!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
100 g
Bacon Strips
2 unit
Sub Roll
(Contains Gluten)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
113 g
Baby Tomatoes
56 g
Baby Spinach
2 unit
Green Onion
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce. Halve bacon strips crosswise. Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve fat in the pan.
While bacon cooks, halve tomatoes. Thinly slice green onions.
Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan with bacon fat (from step 1) over medium-high. When hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a medium bowl to cool slightly.
Halve rolls. Add rolls directly to the middle rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
While rolls toast, add vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and spinach, then toss to combine.
Add green onions and half the mayo to the medium bowl with shrimp, then toss to combine. Spread remaining mayo onto cut sides of rolls. Fill rolls with shrimp, bacon and some salad. Divide shrimp BLTs and remaining salad between plates.
