Meal Kit
Shrimp Salad Roll with Fresh Dill Crema
and roasted lemon-herb fingerling potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
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)
- 10 oz. Fingerling Potatoes
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8 oz. Shrimp
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2 Potato Rolls
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2 oz. Sour Cream
- 1 Celery Stalk
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0.84 oz. Mayonnaise
- ½ oz. Spring Mix
- 1 tsp. Lemon & Herb Seasoning
- 2 Dill Sprigs
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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Calories590
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Carbohydrates67g
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Net Carbs61g
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Fat24g
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Protein25g
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Sodium1610mg
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
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, cooking in batches if necessary.
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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.
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If using diced chicken, follow same instructions as above.
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1 Prepare the Ingredients
Trim ends off celery and cut into 1/4" 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 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 1/4 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 1/4 cup.Remove from burner. Transfer shrimp to a plate and let cool, at least 10 minutes. Discard water.While shrimp cook, roast potatoes. -
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 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 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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