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Chipotle Shrimp Rolls

Chipotle Shrimp Rolls with Charred Corn and Spinach Salad

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On the menu Aug 18 — Aug 24

This wonderful 'wich combines our favorite things about a New England–style roll piled with juicy-sweet shrimp, and a creamy, spicy side of Mexican street corn. We toss the shrimp and charred corn with mayo and chipotle for smoky kick, lay that mix down in toasted brioche, and sprinkle over scallions for green and a little crunch.

  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 810
  • Protein 31g
  • Total Carb 76g
  • Total Fat 46g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ears corns
    • 2
    • ears corns
  • red radishes
    • 1 ounce
    • red radishes
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • lime
    • 1
    • lime
  • scallions
    • 2
    • scallions
  • brioche rolls
    • 2
    • brioche rolls
  • shrimp
    • 10 ounces
    • shrimp
  • baby spinach
    • 4 ounces
    • baby spinach
  • mayonnaise
    • 2 packets
    • mayonnaise
  • chipotle paste
    • 1 teaspoon
    • chipotle paste

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 10" medium pan

Allergens

Crustacean Shellfish, Egg, Milk, Wheat