This is a few days late but better late than never!
Day two of cooking with Blue Apron was especially exciting because I had never cooked raw shrimp before. I was a little nervous because what if I under cook the shrimp and get sick and die??? (Actual crazy thoughts I have)
Anyway.... The recipe is aptly called, Shrimp Rolls with Quick Pickles and Sweet Potato Wedges.
Similar to day one, I got all my ingredients out and read the first few steps before slicing and dicing.
One thing I must note about Blue Apron, they give you the perfect amount of ingredients. Nothing gets wasted and you don't have to worry about extra or unused items! It's wonderful.
I don't want to bore you with too many details about the actual cooking process because it's very straight forward. Follow the directions and you will be fine.. However, I would regret it if I didn't explain how much fun it was to make the pickles. Random, huh?
You boil the vinegar, water, fresh dill and garlic for a few minutes and then pour it over the cucumber slices and let it sit (stirring occasionally) until the rest of the food is done cooking. Just like that you have pickles! I know, I know, you usually have to can them for months or whatever to make actual pickles but these tasted so refreshing.
The finished product was great, the shrimp cooked fine (I didn't die) and the creamy mustard sauce gave it a zesty flavor which my husband and I thoroughly enjoyed.
I also would have never thought to have sweet potato wedges with shrimp rolls but it was a great touch.
All in all, day two was a delicious victory!
Be on the look out for day three of Blue Apron tomorrow.
-Simkat