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About the Dish

8 ounces Wild-Caught Gulf Shrimp
1 tablespoon Cajun Seasoning
1/2 teaspoon PeachDish Salt
5 ounces Edamame
1 Lemon
1 ounce Green Onion
1 stalk 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 920 mg
Total Carbohydrates 48 g
Dietary Fiber 7 g
Sugar 19 g
Protein 34 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


MISE EN PLACE • Zest lemon; measure 1 teaspoon (save any extra for another use). Juice lemon; measure 1 tablespoon (save any extra for another use). • Thinly slice green onion, keeping white and green parts separate. • Mince celery. • Pick and finely chop parsley leaves. • Discard any tough arugula stems. Cut or tear leaves into bite-size pieces.
• Place a skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add shrimp. Cook until pink on bottom, about 1 minute. • Stir in Cajun seasoning (the full amount will yield a spicy dish; use less if you prefer) and 1/4 teaspoon PeachDish Salt. Cook, stirring, until shrimp is opaque throughout, about 1 minute more. • Transfer to a large bowl to cool.
While shrimp cools: • Toast rolls as desired. • In a bowl, combine edamame, measured lemon juice, 1 tablespoon olive oil, onion whites and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired.
To shrimp, add onion greens, celery, measured lemon zest, parsley, mayonnaise and mustard. Mix well. Taste and adjust seasoning as desired with PeachDish Salt.
• Fill each roll with shrimp salad. • Add arugula to edamame mixture, and toss to combine. • Serve with salad and hot sauce (if desired). Enjoy!