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Herby Shrimp Toasts
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Herby Shrimp Toasts

Herby Shrimp Toasts

with Dill and Chives

Canapés are making a comeback! Juicy shrimp, lemon and herbs are a flavour-match made in heaven, combined in a mini open-faced sandwich.

Allergens:
Crustacean/Crustacé
Gluten
Egg
Mustard

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

570 g

Shrimp

(Contains Crustacean/Crustacé)

2 unit

Sub Roll

(Contains Gluten)

3.5 g

Chives

7 g

Dill

½ unit

Lemon

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

½ tsp

Garlic Salt

Not included in your delivery

¼ tsp

Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories110 kcal
Fat5 g
Saturated Fat1 g
Carbohydrate9 g
Sugar0 g
Dietary Fiber1 g
Protein8 g
Cholesterol65 mg
Sodium430 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

Measuring Spoons
Strainer
Paper Towel
Slotted Spoon
Large Non-Stick Pan
Zester
Baking Sheet
Medium Bowl

Instructions

Cook shrimp
1

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with 1/2 tsp garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Using a slotted spoon, transfer shrimp to a plate. Let cool to room temperature, about 10 min.

Prep
2

While shrimp cool, zest, then juice lemon. Thinly slice 1 tbsp chives. Finely chop 1 tbsp dill. Strip 1 tbsp dill from stems and reserve for garnish.

Toast bread
3

Trim ends off rolls, then cut rolls into 1/2-inch-thick rounds. Arrange in a single layer on an unlined baking sheet. Toast in the middle of the oven until rounds are crisp and light-golden, 4-6 min. Transfer to a large platter, then set aside.

Make shrimp salad
4

Using a slotted spoon, transfer cooled shrimp to a medium bowl. Add 4 tbsp mayo, chives, chopped dill, half the lemon zest and 1 tbsp lemon juice. (NOTE: Reserve remaining mayo, lemon zest and lemon juice for Creamy Dill Sauce.) Season with pepper, then stir to combine. Cover and refrigerate until ready to serve.

Finish and serve
5

When ready to serve, top each piece of toast with a spoonful of shrimp salad. Garnish with reserved dill.

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