Meal Kit
New Orleans-Style Shrimp Roll
and Cajun fries with roasted garlic crema
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat
Chef
Nigel Palmer
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 lettuce, soft brioche, 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 1/2" slices, then stack half the potato slices and cut again to 1/2" slices.
In Your Box (serves 2)
- 2 Russet Potatoes
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8 oz. Shrimp
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2 Brioche Buns
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2 fl. oz. Remoulade
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1 oz. Sour Cream
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0.84 oz. Mayonnaise
- ½ oz. Power 4 Salad Blend
- 4 Garlic Cloves
- 1 tsp. Cajun 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) oqlKnVPk
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Calories880
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Carbohydrates87g
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Net Carbs82g
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Fat46g
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Protein29g
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Sodium1810mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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 whole chicken breasts, follow same instructions as shrimp in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using diced chicken breasts, follow same instructions as shrimp in Steps 2 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Roast the Fries and Garlic
Cut potatoes into 1/2" fries. Pat dry.
Place fries on prepared baking sheet and toss with 1 Tbsp. olive oil, Cajun seasoning, and a pinch of salt. Massage oil and seasoning into fries. Spread into a single layer, leaving room for garlic.Place garlic on a piece of foil and top with 1 tsp. olive oil. Form a pouch around garlic and place in empty space on baking sheet, opening-side up.Roast in hot oven, 15 minutes.Carefully remove from oven. Carefully remove garlic pouch. Flip fries and roast again until fries are browned and crisp, 12-15 minutes.While fries and garlic roast, continue recipe. -
2 Start the Shrimp
Pat shrimp dry.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add shrimp to hot pan and cook undisturbed until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. -
3 Finish the Shrimp
Transfer shrimp to a mixing bowl and gently stir in remoulade until coated. Loosely tent with foil and set aside.
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4 Make the Roasted Garlic Crema
Carefully, open garlic pouch and transfer garlic to another mixing bowl. Mash until chunky.
Add mayonnaise and sour cream and stir until combined. Set aside. -
5 Toast Buns and Finish Dish
Place buns, cut-side up, directly on oven rack in hot oven and toast until lightly browned, 2-4 minutes.
Remove from oven.Plate dish as pictured on front of card, topping bottom bun with shrimp, salad blend, and top bun. Serve roasted garlic crema on the side for dipping fries. Bon appétit!
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