Cajun Shrimp Sandwich
with Spicy Remoulade and Charred Corn Slaw- Shrimp
- Milk
- Soy
- Wheat
- Mustard
- Egg
- Sulphites
- Wheat
- Milk
- Egg
- Mustard
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Crustaceans
- Gluten
- Fish
- Tree nuts
- Triticale
- Peanuts
These Cajun-style shrimp sandwiches deliver on spice and everything nice! With a do-it-yourself spicy remoulade sauce and refreshing sweet corn coleslaw, these filling sandwiches bring the excitement and the heat! Ingredients: Shrimp • Coleslaw mix (carrot, green cabbage, red cabbage) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Corn • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Lemon • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Parsley • Cajun spice blend (paprika powder, salt, garlic powder, spices, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
2 unit(s)
Artisan Bun
(Contains: Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites, May contain traces of allergens, Milk, Soy, Wheat)
170 g
Coleslaw Cabbage Mix
113 g
Corn Kernels
1 unit(s)
Lemon
7 g
Parsley
90 mL
Dill Pickle, sliced
3 tbsp
Yogurt Sauce
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard, May contain traces of allergens, Mustard, Egg)
1 tbsp
Cajun Spice Blend
(Contains: Soy, Wheat, Sulphites, Tree nuts, Mustard, Sesame, Triticale, Peanuts, Milk, May contain traces of allergens, Sulphites)
1 tbsp
Whole Grain Mustard
(Contains: Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish, May contain traces of allergens, Mustard)
Not included in your delivery
½ tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add corn to an unlined baking sheet, then pat dry with paper towels. Season with salt and pepper.
- Drizzle 1 tbsp (2 tbsp) oil over corn, then stir to coat.
- Roast in the middle of the oven, tossing corn halfway through, until dark-brown in spots, 5-6 min.
- Meanwhile, finely chop parsley.
- Drain pickles over a small bowl. Finely chop 1 tbsp (2 tbsp) pickles. Set remaining pickles aside.
- Zest, then juice lemon.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper and 2 tsp (4 tsp) Cajun Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Meanwhile, add half the mustard, half the mayo, 1/2 tbsp (1 tbsp) yogurt sauce, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add cabbage coleslaw mix, corn, diced pickles and parsley to the bowl with dressing. Toss to coat.
- Halve sandwich buns.
- Arrange buns directly on the top rack of the oven, cut-side up. Toast buns until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Combine remaining mayo, remaining yogurt sauce, remaining mustard, remaining Cajun Spice Blend, 1/2 tsp (1 tsp) lemon zest and 1 tsp (2 tsp) pickle brine in another small bowl.
- Spread remoulade on buns. Stack pickles and shrimp on bottom buns. Close with top buns. (TIP: Add some coleslaw to your sandwich, if desired!)
- Divide sandwiches and coleslaw between plates.
If you've opted to get shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season in the same way the recipe instructs you to season the tilapia. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Follow the rest of the recipe as written.
