Classic Shrimp Sandwiches
with Crunchy Lemon & Chive Dressed Salad
Cooking time
15 minutes
Servings
2/4
Calories
820 /serving
Season’s eatings? We’ve got the perfect meal to bridge the gap from summer to fall. A popular seaside sandwich, the classic shrimp roll strikes a balance between light and luxurious. Poach, cool and chop the shrimp, then combine with mayo and celery, for a crunchy, creamy filling. Pretzel buns are a step up from the standard hot dog buns, and a side salad of baby greens dressed with lemon and chives adds more simple sophistication.
We will send you:
- 285g Shrimp
- 1 Tomato
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of chives (or garlic chives)
- 1 Celery stalk
- 1 Lemon
- 60ml Mayonnaise
- 2 Pretzel buns
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Barley, Eggs, Mustard, Shrimp, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
54 g
Saturated Fat
8 g
Sodium
1790 mg
Total Carb
54 g
Sugars
3 g
Protein
31 g
Fibre
5 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Fill a medium bowl with ice water. Pat the shrimp dry with paper towel and remove the shells from the tails. Juice the lemon. Thinly slice the celery and chives.
Poach the shrimp
Add the shrimp* to the pot of boiling water and poach, stirring occasionally, 2 to 3 min., until opaque and cooked through. Drain and transfer to the bowl of ice water. Once cool, drain and pat dry. Transfer to a cutting board and cut into bite-size pieces. Return to the bowl.
Make the filling
To the bowl of shrimp, add the mayo, ½ the lemon juice, ½ the chives, ½ the celery, ½ the spices and S&P; toss well.
Make the salad
Medium-dice the tomato. In a second medium bowl, combine the remaining lemon juice, chives and spices, 3 tbsp oil (double for 4 portions) and S&P. Add the tomato, ⅔ of the baby greens and the remaining celery; toss well.
Toast the buns
Warm the buns in the toaster.
Plate your dish
Divide the salad and bun bottoms between your plates. Top each bun bottom with the remaining baby greens, the filling and a bun top. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
