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Creamy Shrimp Roll

Creamy Shrimp Roll

with Chopped Salad

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Inspired by the East Coast's finest, these pillowy rolls are full of juicy shrimp in a dill dressing. We've lightened up the usual creamy dressing by cutting it with sour cream, but you'd never know the difference!

Allergens:Crustacean/CrustacéEgg/OeufSulphites/SulfiteMustard/MoutardeWheat/BléMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Shrimp

(ContainsCrustacean/Crustacé)

56 g

Onion-Celery Blend

7 g

Dill

1 unit

Lemon

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

4 unit

Artisan Roll

(ContainsWheat/Blé)

113 g

Spring Mix

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories530 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate52 g
Sugar4 g
Dietary Fiber4 g
Protein30 g
Cholesterol210 mg
Sodium1470 mg
Instructions
Instructionsarrow up iconarrow up icon
1

Halve the buns. Brush both halves of the buns with 1/2 tsp oil each. Heat a large non-stick pan over medium heat. When hot, add 4 halves, cut-side down. Toast, until golden-brown, 2-3 min. Repeat with the remaining buns. Set aside.

2

Thinly slice the green onions. Zest and juice the lemon. Finely chop the dill. Drain and rinse shrimp, then pat dry with paper towel.

3

Season the shrimp with salt and pepper. Add 1 tbsp oil to the same pan, then the shrimp. Cook, stirring occasionally, until shrimp just turns pink, 2-3 min.** Transfer shrimp to a clean surface. When all the shrimp is cooled, roughly chop shrimp, then transfer to a plate.

4

Whisk together the mayo, sour cream and lemon zest . Season with salt and pepper. Add the shrimp, the dill, half the green onions and half the celery. Toss to coat and set aside.

5

Whisk together 1 tbsp lemon juice, 2 tbsp oil and 1 tsp sugar in a medium bowl. Add the spring mix, remaining celery and remaining green onions. Toss to combine. Season with salt and pepper.

6

Divide the shrimp filling between the buns. Divide shrimp rolls and chopped salad between plates.