New England-Style Shrimp Rolls
with Apple Salad
These rolls are a departure from the typical lobster rolls you may have seen made famous by our friends across the border, but they have all the same deliciousness. The apple feta salad is no slouch providing extra tarty sweetness and crunch!
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
Sub Roll
(Contains Gluten)
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
1 tbsp
Greek Seasoning
(Contains Sulphites)
Not included in your delivery
2.5 tsp
Salt*
0.12 tsp
Pepper*
½ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Dill Guide for Step 4 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly! Add 6 cups water, half the Lemon-Pepper Seasoning and 2 tsp salt to a medium pot (use the same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, halve celery lengthwise, then cut into 1/4-inch pieces. Finely chop dill. Zest, then juice half the lemon. Cut remaining lemon into wedges. Core, then cut apple into 1/4-inch slices. Drain and rinse shrimp, using a strainer.
Once water comes to a boil, add shrimp and cook until shrimp just turn pink, 1-2 min.** Drain shrimp using a clean strainer, then run cold water over shrimp until cool. (TIP: Plunge shrimp into ice water for faster results.) Pat shrimp dry with paper towels, then cut into 1/2-inch pieces.
While shrimp cool, whisk together 1/2 tbsp lemon juice, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl all for 4 ppl) in a large bowl. Season with salt and pepper.
Heat a large non-stick pan over high heat. While the pan heats, split rolls lengthwise, leaving the centre intact. Open up rolls like a book. Spread 2 tbsp butter (dbl for 4 ppl) on cut-sides. Carefully place rolls in the hot pan, cut-side down,. (NOTE: Don't overcrowd the pan; sear rolls one at a time if necessary) Sear, gently pressing down, until rolls are golden-brown, 2-4 min.
While rolls sear, add shrimp, celery, mayo, Dijon, lemon zest, 1 tsp dill, 1/4 tsp sugar and 1/2 tsp lemon juice (dbl all for 4 ppl) to a another large bowl. (NOTE: Reference dill guide.) Season with salt and remaining Lemon-Pepper Seasoning. Toss to combine.
Add apples and spring mix to the bowl with vinaigrette. Toss to coat. Divide salad between plates. Fill rolls with shrimp filling and serve alongside. Sprinkle with any remaining dill, if desired. Squeeze a lemon wedge over top, if desired.
