Chesapeake Bay Shrimp Sandos
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Chesapeake Bay Shrimp Sandos

Chesapeake Bay Shrimp Sandos

Elevated Dinners, Impressively Easy

These seaside-inspired sandos start with sizzled Old Bay-seasoned shrimp. You’ll build the sandwiches by spreading zesty pickle Dijonnaise over toasted baguettes and piling in shrimp, tomato, and zippy lemony-dressed arugula. Serve alongside tortilla chips, pickles, and more refreshing arugula salad for a delicious meal that comes together in a speedy 20 minutes.

Tags:
Quick
Easy Prep & Clean
New
Allergens:
Shellfish
Eggs
Milk
Soy
Wheat
Sesame

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Lemon

1 unit

Tomato

¼ ounce

Dill

1 unit

Sliced Dill Pickle

10 ounce

Shrimp

(Contains Shellfish)

1 tablespoon

Old Bay Seasoning

2 tablespoon

Mayonnaise

(Contains Eggs)

3 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon

Dijon Mustard

2 ounce

Arugula

2 unit

Demi-Baguette

(Contains Soy, Wheat)

3 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

Not included in your delivery

2 teaspoon

Cooking Oil

½ teaspoon

Sugar

1 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories850 kcal
Fat40 g
Saturated Fat8 g
Carbohydrate76 g
Sugar7 g
Dietary Fiber6 g
Protein30 g
Cholesterol260 mg
Sodium2810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Large Pan
Small Bowl
Medium Bowl

Instructions

Prep
1

• Wash and dry produce. • Quarter lemon. Halve and thinly slice tomato into half-moons. Mince dill fronds. Mince a few pickle slices until you have 1 TBSP (2 TBSP for 4).

Sizzle
2

• Rinse shrimp* under cold water; pat dry with paper towels and season with Old Bay Seasoning. • Add a large drizzle of oil to a hot large pan. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.

Toss
3

• In a small bowl, mix mayo, sour cream, mustard, minced pickle, 1⁄2 tsp sugar, a squeeze of lemon (1 tsp sugar and a large squeeze for 4), and as much dill as you like. • In a medium bowl, toss arugula, a squeeze of lemon (large squeeze for 4), and a drizzle of olive oil. Taste and season with salt and pepper.

Serve
4

• Halve and toast baguettes until golden; spread cut sides with Dijonnaise. Fill bottoms of baguettes with shrimp; top with tomato and as much dressed arugula as you like. • Serve with chips, remaining lemon wedges, remaining pickle slices, and any remaining dressed arugula on the side.

Shrimp are fully cooked when internal temperature reaches 145°.

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