Meal Kit

Shrimp Salad Roll with Fresh Dill Crema

and roasted lemon-herb fingerling potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Shellfish (Shrimp)

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Maine is known for two things primarily: Stephen King and lobsters. (Well, and once being part of Massachusetts, but no need to bring that up.) This sandwich is inspired by the one of the best ways to eat a Maine lobster around: the amazing roll. Crunchy celery, herbaceous dill, creamy mayo, and our tiny little buddies shrimp combine to top the toasted buns with everything you need for a tasty bite. Don't bury things in a pet cemetery, and don't skip out on this meal.

In Your Box (serves 2)

  • Info
    2 Potato Rolls
  • Info
    2 oz. Sour Cream
  • Info
    0.84 oz. Mayonnaise
  • 10 oz. Fingerling Potatoes
  • Info
    8 oz. Shrimp
  • 1 tsp. Lemon & Herb Seasoning
  • ½ oz. Spring Mix
  • 2 Dill Sprigs
  • 1 Celery Stalk

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.

  • Nutrition (per serving)

  • Calories
    595
  • Carbohydrates
    67g
  • Fat
    24g
  • Protein
    25g
  • Sodium
    1611mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, cooking in batches if necessary.

  • If using whole chicken breasts, pat dry, and cut into 1” dice. Follow same instructions as shrimp in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using diced chicken, follow same instructions as above.

  1. 1

    Prepare the Ingredients

    Trim ends off celery and cut into ¼" dice. Place celery in a mixing bowl and cover with cold water. Set aside, at least 10 minutes. While celery soaks, stem dill and coarsely chop. Halve potatoes lengthwise. Pat shrimp dry.

  2. 2

    Cook the Shrimp

    Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan, then add ¼ cup water. Cover, and cook undisturbed until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 6-8 minutes. If pan becomes too dry, add water, 1 Tbsp. at a time, adding no more than ¼ cup. Remove from burner. Transfer shrimp to a plate and let cool, at least 10 minutes. Discard water. While shrimp cook, roast potatoes.

  3. 3

    Roast the Potatoes

    Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and seasoning blend. Spread into a single layer and roast in hot oven until golden brown and fork-tender, 16-18 minutes. While potatoes roast, make dressing.

  4. 4

    Make the Shrimp Salad

    Drain celery. Return celery to mixing bowl and add dill, mayonnaise, sour cream, and a pinch of salt and pepper. Thoroughly combine. Halve cooled shrimp lengthwise. Add to mixing bowl and stir until coated.

  5. 5

    Toast Rolls and Finish Dish

    Halve rolls, if necessary. Place directly on oven rack and toast in hot oven until lightly golden, 2-3 minutes. Plate dish as pictured on front of card, topping bottom roll with shrimp salad, spring mix, and top roll. Bon appétit!

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