Shrimp Rolls

Shrimp Rolls deserve their shine….

Lobster is overrated, in my opinion! There, I said it. Now, hear me out…

I’ve eaten lobster prepared many ways, from local beach shacks to some of the best restaurants on the East Coast and I’m often left underwhelmed. I was super impressed once by a lobster cappuccino I had while dining out with friends in Philadelphia. It blew my mind, but there was a total vibe attached to that moment. But I haven’t given up! As a true foodie, I’m always down to try lobster in new ways. 

Shrimp rolls are my favorite!

You can use that frozen bag of shrimp (wild caught, of course) that’s in your freezer and with little labor you’ll have a creamy, slightly spicy, yet buttery shrimp roll. Not only are they delicious, they look luxurious! The brioche bun takes the shrimp salad to a more sophisticated level, yet remains the perfect summertime fun food. Shrimp rolls are ideal for a summer picnic, at the beach or poolside.

Either way, shrimp rolls are less fussy than lobster and, in my opinion, much more flavorful and fun.

Yield: 4

Author: Foodie On The Fly

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Shrimp Rolls

Prep time: 15 HourCook time: 15 HourInactive time: 1 HourTotal time: 31 Hour

Ingredients

• 1 pound of large frozen wild caught shrimp, peeled, deveined, and tail removed
• 1/2 cup mayonnaise
• 1/4 cup minced onion
• 1/4 cup minced celery
• 1/2 tsp of smoked paprika
• 1/2 tbsp of Old Bay
• 1 tsp of Herbs De Provence
• salt and fresh cracked black pepper to taste
• 4 brioche hot dog buns
• 3 tbsp butter, melted
• 1 tbsp of olive oil 
• juice of 1/2 lemon
• minced chives or scallions for garnish

Instructions

1. Defrost shrimp over night in fridge or thaw the shrimp under cool running water for a few minutes until softened, and then steam, grill or sauté them just until cooked through. Pat dry and toss with a pinch of salt and a drizzle with a tablespoon of olive oil. 
2. Put the cooked shrimp in a bowl and toss with the mayo, onions, celery, lemon juice, and salt and pepper. Taste the salad to adjust any of the seasonings. Cover and refrigerate for at least and hour before assembling rolls and serving.  
3. Melt the butter and brush onto the open buns. Grill for a few minutes until toasty and grill marks are visible. 
4. Serve the shrimp salad in toasted buns, topped with a sprinkle of smoked paprika or Old Bay, and some snipped chives or scallions. 

Notes:

I prefer to grill the shrimp on a cast iron grill to add depth to the overall flavor. You can also garnish with snips of tarragon.

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