In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Shrimp po’ boy sliders with remoulade and tomatoes
Soy-Free, Pescatarian
2 Servings, 620 Calories/Serving
20 Minutes
Our leaner version of the New Orleans–style sandwich, served with a house-made remoulade and crisp lettuce, brings Big Easy flavor home to your kitchen.
In your bag
- Shellfish options:
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 10 ounces wild sea scallops
- Sunbasket po’ boy seasoning blend (celery seeds - sweet paprika - black pepper - ground mustard)
- 1 organic romaine heart or other lettuce
- 6 ounces organic grape or cherry tomatoes
- 6 slider buns
- Sunbasket rémoulade (mayo - shallot-garlic confit - ketchup - celery - lemon juice - Dijon mustard - parsley - horseradish - scallions - kosher salt - black pepper - cayenne)
Nutrition per serving
Calories 620, Total Fat 35g (45% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 920mg (40% DV), Total Carb. 57g (21% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 5g Added Sugars, 10% DV), Protein 23g
Contains:
Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and cook the shellfish
Shrimp:
Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry (discard the tails if using jumbo shrimp). Season lightly with salt and as much po’ boy seasoning blend as you like.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp.
Scallops:
Rinse and drain the scallops, then drain on a paper-towel-lined plate and pat dry; season generously with salt and as much po’ boy seasoning blend as you like.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque.
Transfer the shellfish to a plate. Wipe out the pan.
While the shellfish cooks, prepare the garnishes.
2
Prep the garnishes
- Trim the root end from the romaine heart; thinly slice the leaves crosswise.
- Cut the tomatoes in half.
3
Toast the buns; assemble the sliders
In the same pan used for the shellfish, working in batches if necessary, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.
Place the bun bottoms, cut sides up, on a work surface and slather each with 2 teaspoons remoulade. Top each with the shellfish, romaine, and tomatoes. Close with the bun tops.
Serve
Kids Can!
- Time the shellfish.
- Stir the tomatoes.
- Help assemble the po’ boys.