Creamy Shrimp Rolls

with Roasted Sweet Potato Wedges

35 MIN

4 Servings

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From the Test Kitchen

These shrimp rolls get plenty of classic appeal from seasonings like sweet paprika, celery seeds, and mustard powder—plus pickle chips and creamy mustard sauce (a duo of mayonnaise and Dijon mustard). We’re serving it all in soft buns, perfect for soaking up the sauce.

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Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Shrimp
4 Hot Dog Buns
2 cloves Garlic
1½ lbs Sweet Potatoes
1 Romaine Lettuce Heart
2 stalks Celery
3 oz Pickle Chips
½ cup Creamy Mustard Sauce
1 Tbsp Chesapeake Spice Blend (Sweet Paprika, Celery Seeds, Ground Yellow Mustard & Ground Bay Leaves)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the sweet potatoes roast, peel and roughly chop the garlic. Thinly slice the celery. Roughly chop the pickles. Cut off and discard the root end of the lettuce; thinly slice the leaves.

3 Cook the shrimp:

While the sweet potatoes continue to roast, pat the shrimp dry with paper towels. Place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a large bowl.

4 Toast the buns:

While the shrimp cook, place the buns on a separate sheet pan, cut side up. Toast in the oven 3 to 4 minutes, or until the edges are lightly browned. Transfer to a work surface.

5 Dress the shrimp & serve your dish:

To the bowl of cooked shrimp, add the sliced celery, chopped pickles, and creamy mustard sauce; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Divide the dressed shrimp and sliced lettuce among the toasted buns. Serve the shrimp rolls with the roasted sweet potatoes on the side. Enjoy!