Brioche Shrimp Rolls
with Arugula Radish Salad
Is it possible for a sandwich to taste like the beach? Because this Maine-inspired meal with buttery brioche, juicy shrimp, and creamy tarragon dressing has summer written all over it. Feel free to grab a fruity drink (preferably with a mini umbrella) and dig your toes into the imaginary sand while feasting on our refreshing seafood dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Shrimp
(Contains Shellfish)
1 unit
Lemon
2 unit
Scallions
2 unit
Brioche Buns
(Contains Wheat)
2 tablespoon
Sour Cream
(Contains Milk)
3 unit
Radishes
1 jar
Mayonnaise
(Contains Eggs)
¼ ounce
Tarragon
2 ounce
Arugula
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the oven to 400 degrees. Bring a large pot of salted water to a low simmer. Zest and halve the lemon. Thinly slice the scallions. Thinly slice the radishes. Finely chop the tarragon leaves.
Add the shrimp to the simmering water. Cook until just opaque, 2-3 minutes. Drain and rinse under cold water to cool.
Make the salad dressing: In a large bowl, whisk together 1 Tablespoon sour cream, half the tarragon, and a squeeze of lemon (to taste). Whisk in a large drizzle of oil. Season with salt and pepper.
Toast the brioche: Halve the brioche rolls and spread them with butter. Place in the oven to toast 3-4 minutes.
Dice the shrimp into ½-inch pieces. Toss in a medium bowl with the lemon zest, scallions, remaining tarragon, 2 Tablespoons mayonnaise, remaining sour cream, and a squeeze of lemon juice. Season with salt and pepper.
Toss the salad and serve: Toss the arugula and radishes into the salad dressing. Season with salt and pepper. Fill each brioche roll with shrimp salad, and top with a bit of arugula radish salad. Serve the remaining salad on the side. Enjoy!
