Spicy Grilled Cajun Shrimp & Endive Sandwiches
with Lemony Green Bean Salad
Cooking time
15 minutes
Servings
2/4
Calories
790 /serving
Shrimp and endive are each other's heroes. The delicately crisp leaves suit the texture of grilled seafood, spiced with bold Louisiana spices (bonjour, cayenne pepper!). Fold into lemony mayo for a sandwich filling par excellence, with a green bean salad on the side.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Endive
- 300g Green beans (or string peas)
- 1 Lemon
- 60ml Mayonnaise
- 2 Classic hamburger buns
- 10g A Little Louisiana spices (salt, paprika, garlic, black pepper, onion, cayenne pepper, oregano, thyme)
Contains: Barley, Eggs, Shrimp, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
BBQ
Total Fat
49 g
Saturated Fat
6 g
Sodium
1940 mg
Total Carb
60 g
Sugars
8 g
Protein
33 g
Fibre
14 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Remove the stem ends of the green beans; halve crosswise on an angle. Juice the lemon. Thinly slice the endive crosswise. In a large bowl, combine the mayo, ½ the lemon juice and S&P.
Blanch the green beans
Add the green beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry.
Grill the shrimp
Meanwhile, pat the shrimp* dry and remove the shells from the tails; drizzle with oil and season with the spices and S&P. Add to the BBQ and grill, turning occasionally, 3 to 4 min., until opaque and cooked through. Transfer to a plate.
Grill the buns
Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through.
Make the green bean salad
Meanwhile, in a second large bowl, combine the remaining lemon juice and 2 tbsp oil (double for 4 portions). Add the green beans and S&P.
Finish & serve
To the bowl of lemon mayo, add the shrimp and endive. Divide the green bean salad and bun bottoms between your plates. Top each bun bottom with the shrimp mixture and a bun top. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
