Chesapeake Bay Shrimp Sandos

Name: Chesapeake Bay Shrimp Sandos with Pickle-Dijonnaise, Arugula & Tortilla Chips
Yield: 2 servings
Cuisine: French
Ingredients: 3 tbsp Sour Cream; 1 unit Sliced Dill Pickle; 2 oz Arugula; 3 oz Corn; 1 Lemon; 10 oz Shrimp; 1 tbsp Old Bay Seasoning; 2 tbsp Mayonnaise; 1 Tomato; 2 tsp Dijon Mustard; 2 unit Demi-Baguette; 1/4 oz Dill; 1 tsp Olive Oil, tsp; 1/2 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Pickle-Dijonnaise, Arugula & Tortilla Chips

By Recipe0 System

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.

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
1 unit Sliced Dill Pickle
2 oz Arugula
3 oz Corn
1 Lemon
10 oz Shrimp
1 tbsp Old Bay Seasoning
2 tbsp Mayonnaise
1 Tomato
2 tsp Dijon Mustard
2 unit Demi-Baguette
1/4 oz Dill
1 tsp Olive Oil, tsp
1/2 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Quarter lemon. Halve and thinly slice tomato into half-moons. Pick and mince fronds from dill. Mince a few pickle slices until you have 1 TBSP (2 TBSP for 4 servings).
2

Rinse shrimp* under cold water; pat dry with paper towels and season with Old Bay Seasoning.

Heat a large drizzle of oil in a large pan over high heat. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
3

In a small bowl, combine mayonnaise, sour cream, mustard, minced pickle, ½ tsp sugar, a squeeze of lemon juice (1 tsp sugar and a big squeeze of lemon juice for 4 servings), and as much dill as you like.

Add arugula, a squeeze of lemon juice (big squeeze of lemon juice for 4), and a drizzle of olive oil to a medium bowl; toss to combine. Taste and season with salt and pepper.
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. Close to form sandwiches.

Divide sandwiches between plates. Serve with chips, remaining lemon wedges, remaining pickle slices, and any remaining dressed arugula on the side.

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