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

New England-Style Shrimp Rolls

with Warm Potato & Kale Salad

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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving

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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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)
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instructions
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!

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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: