Red shrimp & monkfish with pil pil butter rolls and fries

Name: Red shrimp & monkfish with pil pil butter rolls and fries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 249 g pack No.1 Red Shrimp & Monkfish with Pil Pil Butter; ½ tsp smoked paprika, plus more to serve (optional); 2 unwaxed limes, halved; 4 brioche hot dog rolls; 1 little gem lettuce; 20 g Cooks’ Ingredients Crispy Fried Onions; 25 g pack flat leaf parsley, roughly chopped

The inspiration for Paul Gamble's recipe comes from a classic lobster roll, which he's given a twist by substituting the lobster with our No.1 Red Shrimp & Monkfish with Pil Pil Butter.

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HealthyLow in saturated fat1 of your 5 a day6 plant varieties

Serves4
CourseLunch
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

249g pack No.1 Red Shrimp & Monkfish with Pil Pil Butter
½ tsp smoked paprika, plus more to serve (optional)
2 unwaxed limes, halved
4 brioche hot dog rolls
1 little gem lettuce
20g Cooks’ Ingredients Crispy Fried Onions
¼ x 25g pack flat leaf parsley, roughly chopped

For the slaw

80g pointed spring cabbage
50g red cabbage
50g carrot, shredded or grated
½ red onion, thinly sliced
1 clove garlic, finely chopped
1 red chilli, finely chopped
2 unwaxed limes
100g piri piri mayo, plus more to serve
½ x 25g pack coriander, leaves chopped

For the fries

500g frozen French fries
Cooks’ Ingredients Piri Piri Rub, for dusting

Make the slaw. Finely slice both cabbages, keeping them separate. Wash, drain and dry. Place all the vegetables, garlic and most of the chilli in a large bowl and add the zest of 1 lime and the juice of both. Add the mayo and mix together well. Gently fold in the coriander, season, top with remaining chilli, then cover and set aside.
Cook the fish according to pack instructions, or on a preheated barbecue. Thread the shrimp and monkfish onto 4 metal skewers, then season with salt, pepper and the smoked paprika, if using. Melt the pil pil butter in a saucepan for 1-2 minutes. Cook the fries according to pack instructions.
When the barbecue is ready, cook the skewers for 7-8 minutes until the shrimp are opaque and pink and the fish is opaque and flakes easily. Turn half way through and brush some pil pil butter over the skewers for the last few minutes. Grill the lime halves, cut-sides down, alongside until charred.
Lightly toast the outsides of the brioche rolls on the barbecue to warm and soften, then slice open lengthways and brush with the remaining pil pil butter.
Place a lettuce leaf in each roll and top with some slaw mix. Top with the monkfish and shrimp, then drizzle over more mayonnaise. Sprinkle with extra paprika, if using, some crispy onions and the parsley.
When the fries are ready, dust lightly with the piri piri rub. Serve the rolls with the fries and the remaining slaw as a side, with the charred limes for squeezing.

Typical values per serving when made using specific products in recipe