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Shrimp BLTs

Shrimp BLTs

with Green Onion Mayo and Salad

Our luxurious take on the BLT is pumped up with tender shrimp! Green onion mayo adds a refreshing zip!

Tags:
Quick
Allergens:
Crustacean/Crustacé
Gluten
Egg
Mustard
Sulphites

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

100 g

Bacon Strips

2 unit

Sub Roll

(Contains Gluten)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

113 g

Baby Tomatoes

56 g

Baby Spinach

2 unit

Green Onion

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

1 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories840 kcal
Fat47 g
Saturated Fat10 g
Carbohydrate52 g
Sugar5 g
Dietary Fiber4 g
Protein36 g
Cholesterol235 mg
Sodium1950 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

Large Non-Stick Pan
Paper Towel
Slotted Spoon
Strainer
Medium Bowl
Whisk
Measuring Spoons

Instructions

Cook bacon
1

Before starting, preheat your broiler to high. Wash and dry all produce. Halve bacon strips crosswise. Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve fat in the pan.

Prep
2

While bacon cooks, halve tomatoes. Thinly slice green onions.

Cook shrimp
3

Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan with bacon fat (from step 1) over medium-high. When hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a medium bowl to cool slightly.

Toast rolls
4

Halve rolls. Add rolls directly to the middle rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

Make salad
5

While rolls toast, add vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and spinach, then toss to combine.

Finish and serve
6

Add green onions and half the mayo to the medium bowl with shrimp, then toss to combine. Spread remaining mayo onto cut sides of rolls. Fill rolls with shrimp, bacon and some salad. Divide shrimp BLTs and remaining salad between plates.