New England-Style Shrimp Rolls with Warm Potato & Kale Salad

New England-Style Shrimp Rolls

with Warm Potato & Kale Salad

4 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In the Northeast, seafood is a way of life. Fisheries and the bounty of the Atlantic have molded our American history in countless, and often very basic, ways. This recipe is the Blue Apron family’s salute to the sea. You’ll make shrimp rolls, a fun classic that has been a part of New England’s cuisine for generations, served with a warm potato and kale salad. We invite you to take part in this delicious and distinctly American part of food history.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
New England-Style Shrimp Rolls with Warm Potato & Kale Salad
Title
  • 14 oz Shrimp
  • ¾ lb Multicolored Baby Potatoes
  • 4 Top-Sliced Hot Dog Buns
  • 2 stalks Celery
  • 1 bunch Lacinato Kale
  • 1 Lemon
  • 1 Shallot
  • 1 bunch Tarragon
  • ½ cup Mayonnaise
  • 2 Tbsps Dijon Mustard
  • 2 Tbsps Sherry Vinegar
  • 1 Mini Bottle Tabasco Hot Sauce
  • 1 tsp Potato Salad Spice Blend (Old Bay & Celery Seeds)
time-saving
tips & techniques
Lacinato Kale
Shallot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 350°F. Heat 2 large pots of salted water to boiling on high. Small dice the celery. Remove and discard the kale stems; thinly slice the leaves. Pick the tarragon leaves off the stems; reserve the stems and roughly chop the leaves. Quarter the lemon and remove the seeds. Halve the potatoes. Peel and mince the shallot.

Cook the potatoes:
2 Cook the potatoes:

Once the first pot of water is boiling, add the potatoes. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot.

Cook the shrimp:
3 Cook the shrimp:

While the potatoes cook, to the second pot of boiling water, add the shrimp, tarragon stems, the juice of 2 lemon wedges and the 2 juiced lemon wedges (after squeezing them out). Cook 1 to 2 minutes, or until the shrimp are opaque and cooked through. Drain thoroughly; discard the tarragon stems and juiced lemon wedges. Transfer the cooked shrimp to a plate or cutting board to cool.

Dress the shrimp:
4 Dress the shrimp:

While the potatoes continue to cook and once the cooked shrimp are cool enough to handle, roughly chop the cooked shrimp. In a medium bowl, combine the chopped shrimp, shallot, celery, mayonnaise, half the tarragon leaves, the juice of the remaining lemon wedges and as much of the Tabasco sauce as you’d like, depending on how spicy you’d like the dish to be. Stir until well combined and season with salt and pepper to taste. Set aside.

Make the potato & kale salad:
5 Make the potato & kale salad:

While cooked potatoes are still warm, add the vinegar, mustard, remaining tarragon leaves and all but a pinch of the spice blend to the pot. Season with salt and pepper and stir until well combined. Add the kale and a drizzle of olive oil; toss to mix. Season with salt and pepper to taste. Transfer to a serving dish.

Assemble the rolls & serve your dish:
6 Assemble the rolls & serve your dish:

Place the buns on a sheet pan, cut sides up. Toast in the oven 2 to 4 minutes, or until warmed through; remove from the oven. Divide the dressed shrimp between the toasted buns. Transfer the assembled shrimp rolls to a serving dish. Garnish with the remaining spice blend and serve with any remaining Tabasco sauce on the side, if you’d like. Enjoy!

Tips from Home Chefs

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New England-Style Shrimp Rolls

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 350°F. Heat 2 large pots of salted water to boiling on high. Small dice the celery. Remove and discard the kale stems; thinly slice the leaves. Pick the tarragon leaves off the stems; reserve the stems and roughly chop the leaves. Quarter the lemon and remove the seeds. Halve the potatoes. Peel and mince the shallot.

2 Cook the potatoes:

Once the first pot of water is boiling, add the potatoes. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot.

Cook the potatoes:
Cook the shrimp:
3 Cook the shrimp:

While the potatoes cook, to the second pot of boiling water, add the shrimp, tarragon stems, the juice of 2 lemon wedges and the 2 juiced lemon wedges (after squeezing them out). Cook 1 to 2 minutes, or until the shrimp are opaque and cooked through. Drain thoroughly; discard the tarragon stems and juiced lemon wedges. Transfer the cooked shrimp to a plate or cutting board to cool.

4 Dress the shrimp:

While the potatoes continue to cook and once the cooked shrimp are cool enough to handle, roughly chop the cooked shrimp. In a medium bowl, combine the chopped shrimp, shallot, celery, mayonnaise, half the tarragon leaves, the juice of the remaining lemon wedges and as much of the Tabasco sauce as you’d like, depending on how spicy you’d like the dish to be. Stir until well combined and season with salt and pepper to taste. Set aside.

Dress the shrimp:
Make the potato & kale salad:
5 Make the potato & kale salad:

While cooked potatoes are still warm, add the vinegar, mustard, remaining tarragon leaves and all but a pinch of the spice blend to the pot. Season with salt and pepper and stir until well combined. Add the kale and a drizzle of olive oil; toss to mix. Season with salt and pepper to taste. Transfer to a serving dish.

6 Assemble the rolls & serve your dish:

Place the buns on a sheet pan, cut sides up. Toast in the oven 2 to 4 minutes, or until warmed through; remove from the oven. Divide the dressed shrimp between the toasted buns. Transfer the assembled shrimp rolls to a serving dish. Garnish with the remaining spice blend and serve with any remaining Tabasco sauce on the side, if you’d like. Enjoy!

Assemble the rolls & serve your dish:
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