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About the Dish

8 ounces Wild-Caught Gulf 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 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.

METHOD

1
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.
2
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.
3
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.
4
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.
5
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!