Shrimp Louie sandwiches with butter lettuce salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp Louie sandwiches with butter lettuce salad

Shrimp Louie sandwiches with butter lettuce salad

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 740 Calories/Serving

20 Minutes

We’ve reimagined the classic seafood Louie as a satisfying sandwich, featuring wild shrimp in a creamy Thousand Island dressing and a side of pickled-onion and lettuce salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • Sunbasket San Francisco Bay seasoning (celery seeds - sweet paprika - black pepper - ground mustard)
  • 1 organic red onion
  • 1 tablespoon red wine vinegar
  • 2 ciabatta rolls
  • 1 head organic butter or other lettuce
  • 1 organic Roma or other tomato
  • Sunbasket Thousand Island dressing (paleo mayo - tomato paste - capers - onion - maple syrup - lemon juice - apple cider vinegar - Dijon mustard - kosher salt - black pepper)
Chef's Tip
You can cook and chill the shrimp ahead to ensure it’s cool enough for the salad.
Ingredient IQ
Shrimp are naturally high in protein, low in fat, and an excellent source of vitamin B12 and the antioxidant mineral selenium. Because they’re also naturally a bit salty, we season them only lightly with salt.

Nutrition per serving

Calories 740, Total Fat 31g (40% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 1190mg (52% DV), Total Carb. 84g (31% DV), Fiber 8g (29% DV), Total Sugars 11g (Incl. 2g Added Sugars, 4% DV), Protein 32g
Contains: 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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the shrimp

Prep and cook instructions are almost identical for all seafood options.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper and the San Francisco Bay seasoning.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] 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. Transfer to a cutting board to cool slightly, then coarsely chop. Transfer the shrimp to a medium bowl and refrigerate until cool. Wipe out the pan.
While the shrimp cooks and cools, prepare the pickled onion.

2

Pickle the onion

  • Peel the onion and thinly slice enough to measure ½ cup [1 cup]. Coarsely chop enough of the remaining onion to measure ¼ cup [½ cup] and set aside for the shrimp Louie.
In a large bowl, combine the sliced onion and red wine vinegar. Season lightly with salt and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Toast the ciabatta

  • Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.
Heat the same pan used for the shrimp over medium-high heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes. Transfer to a plate.

4

Finish the shrimp Louie and butter lettuce salad

  • Trim the root end from the lettuce; remove 2 [4] of the largest outer leaves for the sandwiches. Coarsely chop the remaining lettuce.
  • Cut away the cores from the tomatoes; thinly slice the tomatoes. Set aside a few slices for the sandwiches.
To the bowl with the shrimp, add the Thousand Island dressing and chopped onion and stir to combine. Season to taste with salt and pepper.
To the bowl with the pickled onion, add the chopped lettuce, remaining tomato slices, and 1 tablespoon [2 TBL] oil and toss to coat. Season generously with salt and pepper.

Serve

Place the ciabatta bottoms on individual plates and top each with a lettuce leaf, remaining tomato slices, and shrimp Louie. Close with the ciabatta tops. Serve the butter lettuce salad on the side.
Kids Can!
  • Measure the onion.
  • Stir the pickled onion.
  • Drizzle the ciabatta with oil.
  • Stir the shrimp Louie.
  • Assemble the butter lettuce salad.
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