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Shrimp Rolls with Quick Pickles and Sweet Potato Wedges Recipe

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This recipe for Shrimp Rolls with Quick Pickles and Sweet Potato Wedges is from Mazzola & Novak , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz shrimp
2 hot dog buns
2 garlic cloves
1 Kirby cucumber
1 red Fresno pepper
1 lemon
1 lb sweet potato
1 celery stick
1 bunch dill
1 tbsp sugar
1/4 c white wine vinegar
1/4 c mustard sauce
Directions:
Directions:
Prepare and roast sweet potatoes: Preheat oven to 475 ºF. Wash and dry potatoes. Cut into 1/2 inch wedges. Place on sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in single layer. Roast 24-26 minutes or until browned and tender when pierced by fork.

Prepare other ingredients: Wash and dry ingredients. Peel garlic. Roughly chop half dill. Keep remaining dill whole. Quarter and remove seeds from lemon. Quarter cucumber lengthwise and then halve crosswise. Place cucumber in bowl, top with juice of 2 lemon wedges. Toss to coat. Halve the buns if necessary. Thinly slice celery. Cut off and discard stem end of pepper, halve pepper lengthwise, then remove ribs and seeds, Thinly slice pepper crosswise. (Thoroughly wash hands and cutting board after cutting pepper.)

In small pot, combine vinegar, sugar, garlic, whole dill sprigs, a big pinch of salt and 1/4 c water. Heat to boiling. Cook without stirring, 2-4 minutes, until liquid is slightly reduced in volume. Carefully pour into the bowl cucumber, stir to coat. Set aside to cool, stirring occasionally for at least 10 minutes. Season with salt and pepper to taste.

Rinse and dry shrimp. Season with salt and pepper. Heat 2 tsp olive oil until hot on medium high. Add shrimp and cook 2-4 minutes until opaque and just cooked through. Transfer to medium bowl.

While shrimp cooks, place the buns on separate sheet pan, cut sides up. Toast in oven 3-4 minutes until edges are lightly browned. Transfer to work surface.

Dress the shrimp and plate your dish: To bowl of cooked shrimp, add celery, creamy mustard sauce, juice of remaining lemon wedges, and as much of the pepper as you like, season with salt and pepper. Stir to thoroughly combine. Divide the shrimp mixture between the buns. Divide the shrimp rolls, roasted sweet potatoes, and pickles between the 2 plates. (Take pickles out of their liquid first.) Garnish rolls wtih chopped dill.
Personal Notes:
Personal Notes:
Richard and Mary made this recipe, originally from Blue Apron, and really enjoyed it!

 

 

 

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