Pan-Seared Shrimp Sandwich
with Roasted Potatoes and Lemony Dip
Forget about fish Fridays! This revamped sandwich, flavoured with a lemony sauce and paired with dill-dusted potatoes, is totally craveable any day of the week.
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 Shrimp)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
350 g
Red Potato
90 mL
Dill Pickle, sliced
28 g
Spring Mix
2 piece
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 piece
Lemon
Not included in your delivery
0.13 tsp
Pepper*
2 tsp
Butter*
2 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 21-23 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, strain pickles and pat dry with paper towels.
- Zest the lemon. Juice half the lemon. Cut the remaining lemon into wedges.
- Add mayo, lemon zest and 2 tsp (4 tsp) lemon juice in a small bowl. Season with salt and pepper, then stir to combine. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Season all over with remaining Dill-Garlic Spice Blend, salt and pepper.
- When the pan is hot, add 1 tbsp oil, then shrimp. (NOTE: For 4 ppl, cook in two batches, using 1 tbsp oil per batch.)
- 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.
- Arrange on an unlined baking sheet, cut-side up.
- Bake in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Dollop half the lemony sauce over buns.
- Stack pickles, fish 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 to get shrimp, using a strainer, drain and rinse, then pat dry with paper towels. Season all over with remaining Dill-Garlic Spice Blend, salt and pepper. When hot, add 1 tbsp oil, then shrimp. (NOTE: For 4 ppl, cook in two batches, using 1 tbsp oil per batch.) Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a plate.