Cooking at Home: Buttered Shrimp Baguettes With Lemon Slaw and Seasoned Potatoes

with Chef Robert Larios
Photography by Patricia M. Larios

Warm buttered shrimp rolls sounds almost as good as it taste – a perfect way to impress anyone with combinations of celery salt, garlic powder and paprika, all sautéed in lemon juice and butter. Then it is all united with toasted baguettes and a crunchy cabbage slaw with a side of garlicky roasted potato wedges. It’s a mouth-watering dish!

¡Buen provecho!



Warm Buttered Shrimp Baguettes With Creamy Lemon Slaw and Seasoned Potato Wedges



Utensils You Will Need:

  • Grater
  • Medium pot
  • Strainer
  • Large pan
  • Medium bowl
  • Baking dish
  • Aluminum foil

Yields2 Servings

 12 oz Yukon Gold potatoes
 2 scallions
 1 lemon
 1 tsp paprika
 1 tsp garlic powder
 2 tbsp mayonnaise
 2 tbsp sour cream
 1 tsp celery salt
 4 oz coleslaw
 10 oz shrimp
 2 demi baguettes
 2 tbsp extra virgin olive oil
 1 tsp sugar
 2 tbsp butter
 Sea salt and pepper, to taste

1

Step 1
Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.

2

Step 2
Toss potatoes on a baking sheet with a large drizzle of olive oil, half the garlic powder (you’ll use the rest later), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.

3

Step 3
Meanwhile, in a medium bowl, combine mayonnaise, sour cream, half the celery salt (you’ll use the rest later), a big squeeze of lemon juice, and 1½ teaspoons sugar. Add coleslaw and scallion greens; toss to coat. Season generously with salt and pepper. Set aside to marinate.

4

Step 4
Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Slice baguettes lengthwise, stopping before you get all the way through. (Alternatively, halve buns lengthwise.) Spread melted butter onto cut sides of buns; toast until golden brown.

5

Step 5
While buns toast, rinse shrimp under cold water; pat dry with paper towels. Toss in a second medium bowl with a large drizzle of olive oil, a big pinch of salt and pepper, half the paprika, remaining garlic powder, and remaining celery salt. Heat a large drizzle of olive oil in a large pan over medium-high heat. Once hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp is pink and cooked through, 3-4 minutes. Turn off heat. Stir in 1 tablespoon butter and lemon zest to taste.

6

Step 6
Fill toasted buns with shrimp and as much slaw as you like. Divide shrimp rolls between plates along with potato wedges. Slice any remaining lemon into wedges and serve on the side.

Enjoy!

Ingredients

 12 oz Yukon Gold potatoes
 2 scallions
 1 lemon
 1 tsp paprika
 1 tsp garlic powder
 2 tbsp mayonnaise
 2 tbsp sour cream
 1 tsp celery salt
 4 oz coleslaw
 10 oz shrimp
 2 demi baguettes
 2 tbsp extra virgin olive oil
 1 tsp sugar
 2 tbsp butter
 Sea salt and pepper, to taste

Directions

1

Step 1
Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.

2

Step 2
Toss potatoes on a baking sheet with a large drizzle of olive oil, half the garlic powder (you’ll use the rest later), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.

3

Step 3
Meanwhile, in a medium bowl, combine mayonnaise, sour cream, half the celery salt (you’ll use the rest later), a big squeeze of lemon juice, and 1½ teaspoons sugar. Add coleslaw and scallion greens; toss to coat. Season generously with salt and pepper. Set aside to marinate.

4

Step 4
Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Slice baguettes lengthwise, stopping before you get all the way through. (Alternatively, halve buns lengthwise.) Spread melted butter onto cut sides of buns; toast until golden brown.

5

Step 5
While buns toast, rinse shrimp under cold water; pat dry with paper towels. Toss in a second medium bowl with a large drizzle of olive oil, a big pinch of salt and pepper, half the paprika, remaining garlic powder, and remaining celery salt. Heat a large drizzle of olive oil in a large pan over medium-high heat. Once hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp is pink and cooked through, 3-4 minutes. Turn off heat. Stir in 1 tablespoon butter and lemon zest to taste.

6

Step 6
Fill toasted buns with shrimp and as much slaw as you like. Divide shrimp rolls between plates along with potato wedges. Slice any remaining lemon into wedges and serve on the side.

Enjoy!

Warm Buttered Shrimp Baguettes With Creamy Lemon Slaw and Seasoned Potato Wedges

Food Lover’s Dictionary

Paprika [pa-PREE-kuh]: Used as a seasoning and garnish for a plethora of savory dishes, paprika is a powder made by grinding aromatic sweet red pepper pods. The flavor of paprika can range from mild to pungent and hot, the color from bright orange-red to deep blood red. All supermarkets carry mild paprikas, while ethnic markets must be searched out for more pungent varieties.

Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst.

Recipe: https://www.hellofresh.com/recipes/warm-buttered-shrimp-rolls-601c4f2165534c3c263d391e?isMegaAddonsEnabled=true Accessed April 15, 2021.



Cooking Tidbit: Add your favorite hot sauce to your roll for an extra kick and ketchup for the potatoes.



Food Quote: “I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.”

– Emeril Lagasse

 

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