While Bill from New Zealand was with us, I stopped the Blue Apron deliveries for two weeks. I knew there would be a lot of sight-seeing and probably eating out.
Bill is still traveling. From us he went down to Florida to visit a cousin, from there he flew over to England to visit another cousin. We have been enjoying his travels via Facebook. (Gregg shows me photos as I don't do that but rarely, sorry! I will get back into it sometime, the same for my memes.) Bill has another country to visit before he gets back to New Zealand. And if you see this Bill, we loved having you stay with us for a while. Happy Traveling!
Getting back to today's recipe, I arranged for the BA boxes to start again the morning we took Bill to the airport (I wrote this on June 16th), as I knew we would be home from Richmond well in time for the delivery. The package is well sealed in large refrigerator packs but still, I don't like to leave them out for any length of time in hot, muggy weather. This being the case, I checked every 10 minutes around the time they are due on the doorstep. I only had to check a couple of times before they arrived.
Cooking time: 25-35 minutes
Makes: 2 servings
Nutrition: 760 calories
(If we have a question about a particular technique, there is usually a video at their website. It makes a great visual.)
10 ounces of raw Shrimp that have been peeled and deveined (the shrimp from Blue Apron are already shelled and deveined)
2 Hot Dog Buns
2 Cloves of Garlic
1 Kirby Cucumber (we will use a regular hot house cuke if we can't find the Kirby, using perhaps half of a medium size. All depends on how much you would like to add.)
1 pound of Sweet Potatoes
1 Stalk of Celery
1 Bunch of Dill
1 tablespoon of Sugar
1 Red Fresno Pepper (will juse a jalapeno or equivalent pepper if we can't find the Fresno.)
1/4 cup of Creamy Mustard Sauce (Dijonnaise Sauce - recipe below)
1/4 cup of White Wine Vinegar
Prepare and roast the sweet potatoes:
Preheat your oven to 475 degrees F.
Wash and dry the sweet potatoes. Cut the sweet potatoes lengthwise into 1/2 inch wide wedges and place on a sheet pan. (I use non-stick aluminum foil to cover the pan for easier clean-up.) Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in a single layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. (They brown very quickly so I turn them half way through the cooking time.) When cooked remove them from the oven and transfer to a serving dish. Set aside in a war warm place.
Prepare the remaining ingredients:
Peel and devein the shrimp if necessary. Wash hands thoroughly and also any prep board used before continuing. (I have two cutting boards - one for meat and one for vegetables.)
While the sweet potatoes roast, wash and dry the remaining fresh produce.
Peel the garlic and using the flat side of your knife, gently smash each clove to flatten. (I always use a garlic press.)
Roughly chop half the dill. Keep the remaining dill springs whole.
Quarter and deseed the lemon.
Quarter the cucumber lengthwise, halve crosswise. Place in a medium heatproof bowl; top with the juice of 2 lemon wedges. Toss to coat.
If necessary halve the buns by cutting lengthwise across the top, but leaving the bottoms intact.
Thinly slice the celery.
Cut off and discard the stem end of the pepper; half lengthwise, then remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Remember to thoroughly wash your hands immediately after handling the pepper, and do the same with the cutting board.
Make the pickles:
While the sweet potatoes continue to roast, in a small pot combine the vinegar, sugar, garlic, whole dill springs, a large pinch of salt and a 1/4 cup of water; heat to boiling on high. Once boiling, cook without stirring for 2 to 4 minutes, or until the liquid is slightly reduced in volume. Carefully pour into the bowl of cucumber and stir to coat. Set aside to cool, stirring occasionally for at least 10 minutes. Season with salt and pepper to taste.
Cook the shrimp:
While the pickles cool, rinse the shrimp and pat dry with paper towels; season with salt and pepper. In a medium pan (nonstick if you have one), heat 2 teaspoons of olive oil on medium-high heat until hot. Add the seasoned shrimp. Cook, stirring occasionally for 2 to 4 minutes, or until opaque and just cooked through. Transfer to a medium bowl.
Toast the buns:
While the shrimp cooks, place the buns on a separate sheet pan, cut side down. Toast in the oven 3 to 4 minutes, or until the edges are lightly browned. Remove from the oven and transfer to a clean work surface.
Dress the shrimp and plate your dish:
To the bowl of cooked shrimp, add the celery, creamy mustard sauce, the juice of the remaining lemon wedges, and as much of the hot pepper as you would like, depending on how spicy you would like the dish to be. Season with salt and pepper. Stir to thoroughly combine and again season with salt and pepper to taste. Evenly divide the dressed shrimp between the toasted buns. Now put one of the shrimp rolls on each plate, along with the roasted sweet potatoes and pickles (discarding the liquid, garlic and dill sprigs before serving) between 2 dishes. Garnish the rolls with the chopped dill and enjoy!
Whisk together 1/2 up of high-quality mayonnaise with 1 tablespoon of Dijon mustard. Season with salt and pepper but not too much as the mustard already has plenty of these ingredients.
Taste and adjust to your liking.
You can also adjust the amounts according to how much you need.
Other suggestions: add 1/2 cup plain non-fat Greek yogurt or a tablespoon of fresh lemon juice. or even a little Worcestershire Sauce, along with a little chopped dill (or tarragon or thyme).
A dash of Tabasco if you like it hotter.
Good with roasted vegetables, mix for a tuna fish salad.
Dijonnaise also makes an instant base for a creamy salad dressing, or a pork loin marinade. Also great for sandwiches.
What did we think? This was one of our all-time favorites and we seem to enjoy every meal they send us.
You can leave out the salt and pepper if you have health issues. I often do this as I tend to keep salt intake at a minimum.
I still have a sweet potato in the fridge as Gregg doesn't eat them and we only used one of the potatoes. It wasn't wasted as I roasted it for lunch the next day. Next time I will serve with a mixed salad, though that potato is very yummy.
I found the sweet potatoes browned a lot, so I would suggest turning them over half-way through roasting if you have the same issue.
The calories seem high to some but we generally only eat two meals a day and don't over indulge at other times. I try to keep healthy snacks in the fridge if we need them.
I love the recipe cards sent by Blue Apron. The step-by-step photos, plus instructions, are very easy to follow. Our role in the kitchen for the three meal plan we order, is that I sit at the kitchen table and read those instructions, and show Gregg the photos if he requires a visual. He enjoys getting stuck in and does the majority of the work. I set the table with cutlery, knapkins and our drinks. I always prepare the garlic as it's not his fave, and sometimes do another prep if he wants the help. It is a team effort and we enjoy our time in the kitchen together.