Warm Buttered Shrimp Rolls

🥘 Ingredients

• butter
  4 tbsp
• celery salt
  4 tsp
• demi-baguette
  4 oz
• garlic powder
  4 tsp
• lemon
  2 unit
• mayonnaise
  4 tbsp
• olive oil
  2 tbsp
• pepper
• salt
• scallions
  4 unit
• shredded red cabbage
  8 oz
• shrimp
  20 oz
• smoked paprika
  4 tsp
• sour cream
  4 tbsp
• sugar
  1 tbsp
• yukon gold potatoes
  24 oz

🍳 Cookware

• baking sheet
• medium
• small
• medium
• large

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut yukon gold potatoes into ½-inch-thick wedges. Zest and halve lemon (for 4 servings, zest one lemon and halve both). Trim and thinly slice scallions , separating whites from greens.

   yukon gold potatoes: 24 oz, lemon: 2 unit, scallions: 4 unit
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of olive oil , half the smoked paprika , half the garlic powder , salt , and pepper . Roast on top rack until browned and tender, ⏱️ 20-25 minutes .

   olive oil: 2 tbsp, smoked paprika: 2 tsp, garlic powder: 2 tsp, salt, pepper
3. 

   3

   Meanwhile, in a medium bowl, combine mayonnaise , sour cream , juice from half the lemon (the other half for zest), half the celery salt , and sugar . Add shredded red cabbage and scallion greens; toss to coat. Season with salt and pepper. Set aside.

   mayonnaise: 4 tbsp, sour cream: 4 tbsp, celery salt: 2 tsp, sugar: 1 tbsp, shredded red cabbage: 8 oz
4. 

   4

   In a small microwave-safe bowl, place butter and microwave until melted, ⏱️ 30 seconds . Slice demi-baguette lengthwise, stopping before you cut all the way through. Spread melted butter onto the cut sides. Place buttered sides up on oven rack (or on a baking sheet) and toast until golden brown, ⏱️ 2-3 minutes.

   butter: 4 tbsp, demi-baguette: 4 oz
5. 

   5

   Rinse shrimp under cold water and pat dry with paper towels. Toss shrimp in a second medium bowl with a large drizzle of olive oil, the remaining smoked paprika , remaining garlic powder , remaining celery salt , and a pinch of {salt}{} and {pepper}{}. Heat a large drizzle of olive oil in a large pan. Add shrimp and scallion whites, cooking until shrimp are opaque and cooked through, ⏱️ 3-4 minutes. Turn off heat; stir in 1 (2 for 4 servings) tblsp butter and lemon zest.

   shrimp: 20 oz, smoked paprika: 2 tsp, garlic powder: 2 tsp, celery salt: 2 tsp
6. 

   6

   Fill toasted baguette with shrimp, plenty of slaw, and hot sauce (if desired). Divide shrimp rolls and potato wedges between plates. Slice remaining lemon into wedges and serve on the side. If you have ketchup, serve some as a tasty dip.