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Brioche Shrimp Rolls

Brioche Shrimp Rolls

with Creamy Dill, Radish and Spring Mix Salad

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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!

Tags:Eat First
Allergens:Crustacean/CrustacéWheat/BléEgg/OeufMilk/LaitMustard/MoutardeSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

3 tbsp

Greek Yogurt

(ContainsMilk/Lait)

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

7 g

Dill

4 unit

Radish

1 unit

Shallot

56 g

Spring Mix

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1979.032 kJ
Calories473 kcal
Fat18 g
Saturated Fat0 g
Carbohydrate38 g
Sugar0 g
Dietary Fiber2 g
Protein37 g
Cholesterol0 mg
Sodium744 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. (To toast the rolls. If you don't want to toast the rolls, skip this step!)

2

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.)

3

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.

4

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.

5

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.

6

Coarsely chop the shrimp. Stir into the dressing along with spring mix. Season with salt and pepper.

7

Finish and serve: Top each bottom bun with shrimp salad. Serve any extra salad on the side. Enjoy!