|2 servings||calories per servings 660||protein serving 34 g||carbs per serving 48 g||total fat per serving 38 g|
Move over lobster rolls- these beautiful, wild-caught gulf shrimp are gleaming with seaside flavors that’ll blow you out of the water! Served on buttery Parker House rolls and paired with a mix of sweet edamame and spicy arugula, this meal comes together in minutes, leaving you more time to daydream about the summertime days right around the corner.
|Nutrition Facts||/ Per Serving|
|Total Fat||38 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||48 g|
|Dietary Fiber||7 g|
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!
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.Learn More...