Crisp 'n' Creamy Shrimp Rolls
with Roasted Potatoes & Beets
Cooking time
30 minutes
Servings
4
Calories
710 /serving
This take on a classic seaside sandwich strikes a balance between light and luxurious. Kids can help drop in tender shrimp and radish slaw before closing the lid on pan-toasted buns smeared with tangy mayo. Cubed potatoes and beets keep everyone grounded.
We will send you:
- 570g Shrimp (BAP-certified)
- 225g Red beets
- 100g Radishes
- 450g Potatoes
- 150g Shredded cabbage
- 120ml Mayonnaise
- 60ml Apple cider vinegar
- 4 Artisan hamburger buns
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Barley, Eggs, Mustard, Shrimp, Sulphites, Wheat
You will need:
Peeler
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large pan (non-stick if possible)
Total Fat
36 g
Saturated Fat
4 g
Sodium
1650 mg
Total Carb
70 g
Sugars
9 g
Protein
31 g
Fibre
7 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Peel and medium-dice the beets.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 25 to 30 min., until browned and tender.
Mise en place
- Meanwhile, thinly slice the radishes.
- In a medium bowl, combine the mayo, ¼ of the vinegar, ⅓ of the remaining spices and S&P.
- In a large bowl, make the slaw by combining the cabbage, radishes, remaining vinegar, ½ the remaining spices and S&P.
Cook the shrimp
- Pat the shrimp dry and remove the shells from the tails; season with the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Transfer to a bowl. Wipe out and reserve the pan.
Toast the buns
- In the same pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until golden brown.
Plate your dish
- Divide the vegetables and bun bottoms between your plates.
- Top each bun bottom with a spoonful of the spiced mayo, the shrimp, a spoonful of the slaw and a bun top.
- Serve the remaining spiced mayo and slaw on the side. Bon appétit!
Get ready for Camp Goodfood
Starting June 30, choose from an incredible selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
