Pan-Seared Shrimp Sandwiches
with Roasted Potatoes and Lemony Dip- Shrimp
- Sulphites
- Egg
- Mustard
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Crustaceans
- Fish
- Gluten
- Sulphites
- Egg
Forget about fish Fridays! This revamped shrimp sandwich, flavoured with a lemony sauce and paired with dill-dusted potatoes, is totally craveable any day of the week. Ingredients: Red potato • Shrimp • 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) • 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) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
4 g
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
8 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
350 g
Red Potato
90 mL
Dill Pickle, sliced
28 g
Spring Mix
2 unit(s)
Artisan Bun
(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)
1 unit(s)
Lemon
Not included in your delivery
0.13 tsp
Salt*
2 tsp
Butter*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 21-23 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, strain pickles, then pat dry with paper towels.
- Zest lemon, then juice half the lemon. Cut remaining lemon into wedges.
- In a small bowl, add mayo, lemon zest and 2 tsp (4 tsp) lemon juice. Season with salt and pepper, then stir to combine. Set aside.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with remaining Dill-Garlic Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Transfer to a plate.
- Meanwhile, halve buns, then spread 2 tsp (4 tsp) butter on the cut-sides.
- On an unlined baking sheet, arrange buns, cut-side up.
- Bake in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Dollop half the lemony sauce over buns.
- Stack pickles, shrimp and spring mix on bottom buns. Close with top buns.
- Divide shrimp sandwiches, potatoes and any remaining pickles between plates.
- Serve remaining lemony sauce alongside for dipping.
If you've opted for shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels, then season in the same way recipe instructs you to season 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.
