• 0
  • 0


  • A minimum order of $45 is needed for delivery.

About the Dish

8 ounces Shrimp
1 tablespoon Creole Seasoning
1/2 teaspoon PeachDish Salt
5 ounces Edamame
1 each Lemon
2 each Green Onion
1 each Celery
2 sprigs Parsley
3 packets Duke's Mayonnaise
1 packet Gulden's Spicy Brown Mustard
2 each Parker House Rolls
1 ounce Arugula
2 packets Crystal Hot Sauce
Per Serving
Calories 660
Total Fat 38 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 195 mg
Sodium 1130 mg
Total Carbohydrates 48 g
Dietary Fiber 7 g
Sugar 19 g
Protein 34 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Zest lemon, and measure out 1 teaspoon (save any extra for another use. Halve and juice lemon, and measure out 1 tablespoon (save extra for another use). Remove and discard green onion roots; thinly slice onions crosswise, keeping white and green parts separate. Finely dice celery. Pick and finely chop parsley leaves. Cut or tear arugula into bite-size pieces. Check shrimp for any bits of shell or vein; remove and discard.
Heat skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, carefully add shrimp, and cook until pink about halfway up on first side, 1 minute. Stir in Cajun seasoning (the full amount will yield a spicy dish; use less if you prefer a milder dish) and 1/4 teaspoon PeachDish Salt. Cook, stirring, until shrimp is just cooked through, about 1 minute more. Transfer immediately to a mixing bowl to cool.
While shrimp is cooling, make edamame salad. In a separate mixing bowl combine edamame, measured lemon juice (save any extra for another use), remaining 1 tablespoon olive oil, onion whites, and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired.
Make shrimp salad: to shrimp bowl add onion greens, celery, measured lemon zest (save any extra for another use), parsley, mayonnaise and mustard. Mix well. Taste and adjust seasoning as desired with PeachDish Salt.
Toast buns. Make sandwiches by filling each bun with shrimp salad. Add arugula to edamame mixture, and toss to combine. Serve shrimp rolls with salad on the side. Add hot sauce as desired, and enjoy!