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 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Cajun-Spiced Shrimp Sandwiches with Pancetta & Sour Cream-Topped Potatoes
Title
  • 20 oz Tail-On Shrimp (Peeled & Deveined)
  • 3 oz Diced Pancetta
  • 4 Sandwich Rolls
  • 1¼ lbs Fingerling Potatoes
  • 1 head Butter Lettuce
  • 1 bunch Chives
  • ¼ cup Mayonnaise
  • ½ cup Sour Cream
  • 6 oz Pickle Chips
  • ¼ cup Dijonnaise
  • 1 Tbsp Capers
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
How To: Wash Lettuce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Toss 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

Cajun-Spiced Shrimp Sandwiches

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. Toss 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
Browse Steps
1 of 6