All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Sure, the lobster roll gets all the accolades and love, but, for our money, shrimp is just as tasty without breaking the bank. This baby, with fresh tomato and lettuce, those tasty crustaceans, and a remoulade sauce to die for, is a shrimp sandwich divine, one the angels sing about. This will be your go-to seafood sandwich from now on. Tip: Getting hip to the sticks: making fries is easy! Halve your potato, then place cut side down. Slice lengthwise into 1/4" slices, then stack half the potato slices and cut again to 1/4" slices.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
If using jumbo shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as regular shrimp in Step 3.
If using 16 oz. shrimp, follow same instructions, cooking in batches if necessary.
If using diced chicken thighs, follow same instructions as shrimp in Steps 2 and 3, patting dry, seasoning with a pinch of salt and pepper. Cook, stirring occasionally, until chicken reaches minimum internal temperature, 5-7 minutes.
Roast the Fries and Garlic
Cut potatoes into ½" sticks. Place potato sticks on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, and a pinch of salt. Massage oil and seasoning into potatoes. Spread into a single layer, leaving room for garlic.
Place garlic on a piece of foil and drizzle with 1 tsp. olive oil. Form a pouch around garlic and place on empty space on baking sheet. Roast in hot oven, 15 minutes.
Carefully, remove garlic pouch. Flip fries, and roast again until fries are browned and crisp, 12-15 minutes.
While fries and garlic roast, prepare ingredients.
Prepare the Ingredients
Thinly slice tomato.
Pat shrimp dry.
Cook the Shrimp
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner. Transfer shrimp to a mixing bowl and add remoulade sauce. Gently stir until coated. Loosely tent with foil and set aside.
Make the Roasted Garlic Crema
Carefully, open foil packet with garlic and transfer garlic to another mixing bowl. Mash until chunky. Stir in mayonnaise and sour cream until combined. Set aside.
Toast Buns and Finish Dish
Place buns directly on oven rack in hot oven and toast until lightly browned, 2-4 minutes.
Plate dish as pictured on front of card, topping bottom bun with shrimp, tomato, power 4 blend, and top bun. Serve roasted garlic crema on the side for dipping. Bon appétit!
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