Nick’s Pick | Shrimp Rolls on Potato-Scallion Buns
with Radish Slaw, Roasted Potatoes & Beets
Cooking time
30 minutes
Servings
4
Calories
750 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. It’s time to be tickled pink. This take on a classic seaside sandwich strikes the perfect balance between light and luxurious. When pan-toasted and smeared with tangy spiced mayo, our gourmet potato-scallion burger buns make the ideal cushiony base for tender shrimp showered in zested herbs. Add a helping of radish and cabbage slaw before closing the lid on each sandwich. On the side, cubed potatoes and beets keep everyone grounded.
We will send you:
- 450g Shrimp
- 450g Red beets
- 100g Radishes
- 450g Potatoes
- 150g Shredded cabbage
- 120ml Mayonnaise
- 60ml Apple cider vinegar
- 4 Gourmet potato-scallion 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
35 g
Saturated Fat
4 g
Sodium
1470 mg
Total Carb
84 g
Sugars
14 g
Protein
28 g
Fibre
8 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 with paper towel 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!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
