Warm Buttered Shrimp Rolls

In 2016 we went to the South. We hit Charleston and Savannah before heading to Atlanta. I fell in
LOVE with the fried shrimp there. My goal was to eat as much of it as I could. Fresh, spicy, crispy and delicious.

One lunch my mom suggested I get something other than fried shrimp. So, I ordered a fried shrimp po'boy. What? It was different. 

What happened though is I was then in LOVE with the po'boys. You can't get that kind of sandwich here. 

Photo from Hello Fresh

I came across this recipe on Hello Fresh and I thought it might be reminiscent of the south. And it did not disappoint. 

I didn't do the potatoes along side it tonight though. Corn, a sandwich AND potatoes seemed like too much. AND it's hotter than hades here and I didn't want to have the oven on any longer than I needed. 

Warm Buttered Shrimp Rolls

Recipe from Hello Fresh

Serves 2

• 12 ounce Potatoes
• 2 Scallions
• 1 Lemon
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 2 tablespoon Mayonnaise
• 1.5 tablespoon Sour Cream
• 1 teaspoon Celery Salt
• 4 ounce Shredded Red Cabbage
• 10 ounce Shrimp, peeled and deveined
• 2 Demi-Baguette
• 1 teaspoon Hot Sauce
• 1 Corn on the Cob

Warm Buttered Shrimp Rolls with Corn on the Cob, Creamy Lemon Slaw & Seasoned Potato Wedges

Adjust rack to top position and preheat oven to 425 degrees.

Cut potatoes into ½-inch-thick wedges. Zest and halve lemon. Trim and thinly slice scallions, separating whites from greens.

Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika, half the garlic powder (you’ll use the rest of each spice later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, in a medium bowl, combine mayonnaise, sour cream, juice from half the lemon, half the celery salt (you’ll use the rest later), and 1½ tsp sugar. Add cabbage and scallion greens; toss to coat. Season generously with salt and pepper. Set aside.

Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. • Slice baguettes lengthwise, stopping before you get all the way through. Brush melted butter onto cut sides of bread. Place, cut sides up, on  a baking sheet); toast until golden brown, 2-3 minutes.

While baguettes toast, rinse shrimp under cold water, then pat dry with paper towels. Toss in a second medium bowl with a large drizzle of olive oil, remaining paprika, remaining garlic powder, remaining celery salt, and a big pinch of salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Once pan is hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. Turn off heat; stir in 1 TBSP butter and lemon zest to taste.

While shrimp cooks, wrap corn in damp paper towels. Microwave until kernels are softened and corn is cooked through, 3-4 minutes. Let rest for 1 minute; halve corn crosswise.

Fill toasted baguettes with shrimp, as much slaw as you like, and hot sauce if desired.