Cajun-Spiced Shrimp Sandwiches with Pancetta & Sour Cream-Topped Potatoes
Labor Day

Cajun-Spiced Shrimp Sandwiches

with Pancetta & Sour Cream-Topped Potatoes

35 MIN
+$7.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
To pair with dynamic shrimp sandwiches—layered with crunchy pickles and a tangy caper sauce—we're making a side of loaded fingerling potatoes, first roasted with our classic weeknight hero spice blend, then finished with crispy pancetta, rich sour cream (seasoned with even more of the spice blend), and verdant chives for a fresh finish.
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  • Nutrition
    PER SERVING
  • Calories
    960 Cals (est.)
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fresh
ingredients
Cajun-Spiced Shrimp Sandwiches with Pancetta & Sour Cream-Topped Potatoes
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 3 oz Diced Pancetta
  • 2 Sandwich Rolls
  • ¾ lb Fingerling Potatoes
  • 1 head Butter Lettuce
  • 1 bunch Chives
  • 2 Tbsps Mayonnaise
  • ¼ cup Sour Cream
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 3 oz Pickle Chips
  • 1 Tbsp Dijonnaise
  • 1 Tbsp Capers
  • 1 Tbsp Red Wine Vinegar
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve the rolls. Thinly slice the chives. Roughly chop the capers. In a bowl, combine the dijonnaise, mayonnaise, and chopped capers. In a separate bowl, combine the sour cream and a large pinch of the weeknight hero spice blend. Season with salt and pepper.

Roast the potatoes
2 Roast the potatoes

Line a sheet pan with foil. Transfer the halved potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and the remaining weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, flipping halfway through, or until browned and tender when pierced with a fork. Remove from the oven.

Crisp the pancetta
3 Crisp the pancetta

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and crispy. Transfer to a paper towel- lined plate. Wipe out the pan.

Toast the rolls
4 Toast the rolls

Transfer the halved rolls to a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until lightly browned around the edges. Remove from the oven.

Cook the shrimp
5 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and the Cajun spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

Dress the lettuce & serve your dish
6 Dress the lettuce & serve your dish

Cut off and discard the root end of the lettuce; separate the leaves. Place in a large bowl. Add the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat. Assemble the sandwiches using the toasted rolls, caper-mustard sauce, pickle chips, dressed lettuce, and cooked shrimp. Serve the sandwiches with the roasted potatoes on the side. Garnish the potatoes with the seasoned sour cream, crispy pancetta, and sliced chives. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve the rolls. Thinly slice the chives. Roughly chop the capers. In a bowl, combine the dijonnaise, mayonnaise, and chopped capers. In a separate bowl, combine the sour cream and a large pinch of the weeknight hero spice blend. Season with salt and pepper.

2 Roast the potatoes

Line a sheet pan with foil. Transfer the halved potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and the remaining weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, flipping halfway through, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Crisp the pancetta
3 Crisp the pancetta

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and crispy. Transfer to a paper towel- lined plate. Wipe out the pan.

4 Toast the rolls

Transfer the halved rolls to a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until lightly browned around the edges. Remove from the oven.

Toast the rolls
Cook the shrimp
5 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and the Cajun spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

6 Dress the lettuce & serve your dish

Cut off and discard the root end of the lettuce; separate the leaves. Place in a large bowl. Add the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat. Assemble the sandwiches using the toasted rolls, caper-mustard sauce, pickle chips, dressed lettuce, and cooked shrimp. Serve the sandwiches with the roasted potatoes on the side. Garnish the potatoes with the seasoned sour cream, crispy pancetta, and sliced chives. Enjoy!

Dress the lettuce & serve your dish
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