Shrimp Rolls
Fresh shrimp, lemon juice, and melted butter combine and stuff into a buttery toasted brioche bun.
Servings: 2
Ingredients
- 1 lb Argentinian shrimp peeled and deveined
- 1/2 cup unsalted butter room temperature
- 1 tbsp chives
- 1 stalk celery chopped
- 1 lemon juiced
- 1/2 tsp tabasco
- 1 tsp garlic powder divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp old bay optional
- 1/4 cup mayonnaise optional
- 1/2 tsp celery salt optional
- 2 brioche hot dog buns
Instructions
- In a large skillet over medium high heat melt 2 tbsp of butter.
- Add shrimp and season with garlic powder. Cook until pink about 3-5 minutes total. Remove from heat and allow to cool about 10 minutes.
- Chop chives and celery. Take cooled shrimp and rough chop into large pieces, 2-3 per shrimp.
- Melt 4 tbsp of butter.
- In a large bowl add shrimp, chives and celery. Season with salt, pepper, garlic powder, old bay, and celery salt.
- Squeeze in juice of lemon and add melted butter, mayo, and tabasco.
- Stir until just combined. Taste and adjust seasoning as needed.
- Wipe out the skillet you cooked the shrimp in, and melt remaining butter over medium heat.
- Toast buns until lightly browned.
- Divide shrimp salad into rolls and serve immediately.
Notes
- You can substitute lobster for shrimp and make a lobster roll.
Nutrition
Serving: 1roll