Southern Shrimp Caesar Salad Sandwiches
with Brussels Sprouts & Toasted Almonds
Cooking time
10 minutes
Servings
2/4
Calories
680 /serving
This is what it looks like when Caesar goes on vacation in Louisiana! Juicy pink shrimp get a dose of smoky spices as they sear for delicious Southern flavours. They nestle into pan-warmed focaccia buns, with a salad par excellence: slivered Brussels sprouts, almonds and crisp lettuce, all coated in our classic thick and creamy Caesar dressing.
We will send you:
- 285g Shrimp (BAP-certified)
- 200g Brussels sprouts
- 1 Head of lettuce
- 15ml Apple cider vinegar
- 60ml Caesar vinaigrette
- 25g Almonds
- 2 Garlic focaccia buns
- 8g Mesquite Coast spices (onion, garlic, paprika, salt, cumin, brown sugar, red bell pepper, oregano, coriander, cayenne pepper, black pepper, thyme, sunflower oil, smoked hickory flavour)
Contains: Almonds, Barley, Eggs, Milk, Mustard, Rye, Shrimp, Sulphites, Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
4 g
Sodium
1600 mg
Total Carb
63 g
Sugars
8 g
Protein
35 g
Fibre
11 g
Preparation
Toast the almonds
Heat a large, dry pan (non-stick if possible) on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Toast the buns
In the same pan, heat a drizzle of oil on medium-high. Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown. Transfer to a plate and reserve the pan.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
Meanwhile, roughly chop the lettuce. Remove the root ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. In a large bowl, combine the vinegar, vinaigrette, a drizzle of oil and S&P. Add the lettuce, Brussels sprouts and almonds; toss well.
Plate your dish
Divide the bun bottoms between your plates. Top each bun bottom with the shrimp, a spoonful of the salad and a bun top. Serve the remaining salad on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
