Meal Kit
Culinary Collection
Cajun-Style Cornmeal Fried Shrimp Sandwich
with Chesapeake fries
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Wheat
Chef
Maija Barnes
Introducing your new favorite sandwich. Flavor all around, yes please! With crispy shrimp, a soft roll, and fresh vegetables, this is a joy with every bite.
In Your Box (serves 2)
- 2 Russet Potatoes
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8 oz. Shrimp
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2 French Rolls
- 1 Roma Tomato
- ½ cup Yellow Cornmeal
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1½ fl. oz. Remoulade
- ½ oz. Baby Arugula
- 6 Chive Sprigs
- 0.14 oz. Lemon Juice
- 1 tsp. Chesapeake Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories880
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Carbohydrates113g
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Net Carbs107g
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Fat35g
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Protein32g
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Sodium1890mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, follow same instructions as shrimp in Steps 2 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using mahi-mahi, halve and pat dry. Follow same instructions as shrimp in Steps 2 and 4, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Mahi-mahi thickness can vary; if you receive a thinner piece, we recommend checking for doneness sooner.
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1 Roast the Fries
Cut potatoes into 1/4"-thick fries and pat dry.
Mince chives. Place fries on prepared baking sheet and toss with 1 tsp. olive oil and Chesapeake seasoning. Spread into a single layer.Roast in hot oven until lightly browned, 25-30 minutes, tossing fries halfway through.Carefully remove from oven. Top with half the chives (reserve remaining for sauce).While fries roast, continue recipe. -
2 Prepare the Ingredients
Core tomato and cut into 1/2" rounds.
Pat shrimp dry. In a mixing bowl, combine shrimp and cornmeal. -
3 Toast the Rolls
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add rolls, cut-side down, to hot pan and toast until browned, 1-2 minutes.
Transfer rolls to a plate. Keep pan over medium-high heat. -
4 Cook the Shrimp
Line a plate with a paper towel.
Add 2 Tbsp. olive oil and shrimp to hot pan and cook until crispy and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp to towel-lined plate. -
5 Make Sauce and Finish Dish
In another mixing bowl, combine remoulade, lemon juice, and remaining chives. Set aside.
Plate dish as pictured on front of card, topping bottom bun with shrimp, tomatoes, sauce, arugula, and top bun. Bon appétit!
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