New England-Style Shrimp Rolls
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New England-Style Shrimp Rolls

New England-Style Shrimp Rolls

with Apple Salad

Inspired by New England's famous lobster rolls, this shrimp spin packs a similar creamy, zesty, lemon-pepper punch (without the trip across the border!). A crisp apple salad alongside adds fresh, tart sweetness.

Tags:
Family Friendly
Allergens:
Shrimp
Barley
Wheat
Mustard
Egg
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

2 unit

Sandwich Bun

(Contains Barley, Wheat)

3 unit

Celery

7 g

Dill

1.5 tsp

Dijon Mustard

(Contains Mustard)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 unit

Lemon

1 unit

Gala Apple

56 g

Spring Mix

2.5 tsp

Lemon-Pepper Seasoning

1 tsp

Garlic Powder

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

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Nutrition Values

Calories800 kcal
Fat46 g
Saturated Fat12 g
Carbohydrate64 g
Sugar14 g
Dietary Fiber6 g
Protein30 g
Cholesterol230 mg
Sodium1900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Strainer
Zester
Measuring Cups
Measuring Spoons
Paper Towel
Large Bowl
Whisk
Baking Sheet

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Dill Guide for Step 5 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly!Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy! Add 6 cups water, half the Lemon-Pepper Seasoning and 2 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, halve celery lengthwise, then cut into 1/4-inch pieces. Roughly chop dill. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Core, then cut apple into 1/4-inch slices. Using a strainer, drain and rinse shrimp.

Cook shrimp
2

Add shrimp to the boiling water. Cook until shrimp just turn pink, 1-2 min.** Using a clean strainer, drain shrimp, then run cold water over shrimp until cool. (TIP: Plunge shrimp into ice water for faster results.) Pat shrimp dry with paper towels.

Make vinaigrette
3

Meanwhile, add 1/2 tbsp lemon juice, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Toast buns
4

Split buns in half lengthwise, leaving the centre intact. Open up buns like a book. Spread 2 tbsp softened butter (dbl for 4 ppl) on cut sides. Arrange buns on an unlined baking sheet, cut-side up. Toast in the middle of the oven until golden, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Make shrimp filling
5

Meanwhile, add shrimp, celery, mayo, Dijon, lemon zest, 1/4 tsp sugar, 1/2 tsp lemon juice (dbl both for 4 ppl), garlic powder, 1 tsp Lemon-Pepper Seasoning and 1 tsp dill to another large bowl. (NOTE: Reference dill and heat guides.) Season with salt and pepper, to taste, then toss to combine.

Finish and serve
6

Add apples and spring mix to the bowl with vinaigrette, then toss to coat. Divide salad between plates. Spoon shrimp filling into buns and serve alongside. Sprinkle with any remaining dill, if desired. Squeeze a lemon wedge over top, if desired.