Brioche Shrimp Rolls
with Creamy Dill, Radish and Spring Mix Salad
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!
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)
2 unit
Brioche Bun
(Contains Gluten, Egg, Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
3 tbsp
Greek Yogurt
(Contains Milk)
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
7 g
Dill
4 unit
Radish
1 unit
Shallot
56 g
Spring Mix
Nutrition Values
Utensils
Instructions
Preheat the oven to 400°F. (To toast the rolls. If you don't want to toast the rolls, skip this step!)
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.)
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.
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.
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.
Coarsely chop the shrimp. Stir into the dressing along with spring mix. Season with salt and pepper.
Finish and serve: Top each bottom bun with shrimp salad. Serve any extra salad on the side. Enjoy!
