Sautéed Shrimp Sandwiches with Saffron Aioli & Celery-Parmesan Salad

Sautéed Shrimp Sandwiches

with Saffron Aioli & Celery-Parmesan Salad

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Saffron and seafood are a favorite pairing throughout the Mediterranean. Though the use of saffron is most prominent in Middle Eastern and North African cuisines, Sardinia (an island off Italy’s west coast) is also famous for its saffron, which Sardinians have cultivated for hundreds of years. In this dish, we’re drawing inspiration from Sardinian cuisine and creating sandwiches with sautéed shrimp and a creamy saffron aioli. Served with a side salad of celery, olives, toasted almonds and Parmesan cheese, this summery meal is incredibly gourmet and satisfying.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Sautéed Shrimp Sandwiches with Saffron Aioli & Celery-Parmesan Salad
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the parsley leaves off the stems; discard the stems. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Slice the celery on an angle into thin strips.

Make the saffron aioli:
2 Make the saffron aioli:

In a small bowl, combine the mayonnaise, saffron powder, half the garlic paste and the juice of 2 lemon wedges. Stir to thoroughly combine and season with salt and pepper to taste.

Toast the almonds:
3 Toast the almonds:

Heat a medium, dry pan (nonstick, if you have one) on medium until hot. Add the almonds. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.

Cook the shrimp:
4 Cook the shrimp:

Pat the shrimp dry with paper towels and season with salt and pepper on both sides. In the pan used to toast the almonds, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and remaining garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through. Transfer to a bowl. Wipe out the pan.

Toast the buns & make the sandwiches:
5 Toast the buns & make the sandwiches:

In the pan used to cook the shrimp, heat 2 teaspoons of olive oil on medium until hot. Add the buns. Toast 30 to 45 seconds per side, or until lightly browned and crispy. Transfer to a clean, dry work surface. Split the buns. Spread a thin layer of the saffron aioli into each bun (you will have extra). Divide the cooked shrimp between the buns. Top with as much of the remaining saffron aioli as you’d like.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

In a medium bowl, combine the celery, olives, lemon zest, toasted almonds, cheese and half the parsley; season with salt and pepper. Add the juice of the remaining lemon wedges and a drizzle of olive oil; toss to coat and season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Garnish the sandwich with the remaining parsley. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the parsley leaves off the stems; discard the stems. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Slice the celery on an angle into thin strips.

2 Make the saffron aioli:

In a small bowl, combine the mayonnaise, saffron powder, half the garlic paste and the juice of 2 lemon wedges. Stir to thoroughly combine and season with salt and pepper to taste.

Make the saffron aioli:
Toast the almonds:
3 Toast the almonds:

Heat a medium, dry pan (nonstick, if you have one) on medium until hot. Add the almonds. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.

4 Cook the shrimp:

Pat the shrimp dry with paper towels and season with salt and pepper on both sides. In the pan used to toast the almonds, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and remaining garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through. Transfer to a bowl. Wipe out the pan.

Cook the shrimp:
Toast the buns & make the sandwiches:
5 Toast the buns & make the sandwiches:

In the pan used to cook the shrimp, heat 2 teaspoons of olive oil on medium until hot. Add the buns. Toast 30 to 45 seconds per side, or until lightly browned and crispy. Transfer to a clean, dry work surface. Split the buns. Spread a thin layer of the saffron aioli into each bun (you will have extra). Divide the cooked shrimp between the buns. Top with as much of the remaining saffron aioli as you’d like.

6 Make the salad & plate your dish:

In a medium bowl, combine the celery, olives, lemon zest, toasted almonds, cheese and half the parsley; season with salt and pepper. Add the juice of the remaining lemon wedges and a drizzle of olive oil; toss to coat and season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Garnish the sandwich with the remaining parsley. Enjoy!

Make the salad & plate your dish:
Browse Steps
1 of 6