SuperQuick Creamy Lemon Shrimp Rolls
with Roasted Broccoli and Crispy Onions- Shrimp
- Wheat
- Barley
- Mustard
- Egg
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Gluten
- Crustaceans
- Egg
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Broccoli • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Lemon • Mayonnaise (mustard, egg) (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) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
227 g
Broccoli
14 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
½ tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Lemon
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Cut broccoli into bite-sized pieces.
- To an unlined baking sheet, add broccoli, 1/2 tbsp (1 tbsp) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Broil in the middle of the oven for 9-10 min, flipping once halfway through, until tender-crisp.
- Meanwhile, zest, then juice half the lemon (use all for 4 servings). Cut any remaining lemon into wedges.
- To a medium bowl, add lemon juice, half the mustard (use all for 4 servings) and mayo. Season with salt and pepper, then stir to combine. Set aside.
- Heat a large non-stick pan over high.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- To the hot pan, add 1 tbsp (2 tbsp) oil, then shrimp. Cook for 1-3 min, stirring occasionally, until shrimp just turn pink.**
- Transfer shrimp to the bowl with mayo dressing. Toss to combine. Set aside.
- Meanwhile, halve buns.
- Once broccoli is done, transfer to a plate. Toss with lemon zest and set aside. Cover to keep warm.
- On the same baking sheet, arrange buns, cut-sides up. Toast for 1-2 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Divide broccoli between plates. Sprinkle half the crispy shallots (use all for 4 servings) over top.
- Spread shrimp-mayo mixture over bottom buns. Close with top buns.
- Divide shrimp rolls between plates.
- Serve lemon wedges alongside.
