Empty My Fridge
The Best Shrimp Rolls
Ingredients
- Shrimp1 ½ lb
- Burger bun6
- Butter2 tbsp
- Lemon2 + 2–3 tbsp
- Celery3 sticks
- Scallion2
- Parsley · chopped2 tbsp
- Chive · chopped2 tbsp
- Dill · chopped2 tbsp
- Caper2 tbsp
- Garlic3
- Red wine vinegar1 tbsp
- Dijon mustard1 ½ tbsp
- Mayonnaise½ cups
- Salt1 ½ tsp
- Onion powder · dried1 tsp
- Paprika1 tsp
- Black pepper · ground
Instructions
- Finely dice the celery and green onions into a large bowl. Chop the fresh herbs and add them, then grate or press in the garlic.
- Zest the lemon, then squeeze in a couple of tablespoons of lemon juice.
- Add the mayonnaise, Dijon mustard, red wine vinegar and capers. Season with salt, black pepper, dried onion powder and paprika.
- Whisk until the sauce is smooth and creamy, then keep it chilled.
- Bring a large pot of salted water to a boil. Meanwhile, peel and clean the shrimp.
- Cook the shrimp in the boiling water for 2 to 3 minutes, until no longer translucent.
- Lift the shrimp out with a skimmer and transfer to a bowl of ice to stop the cooking.
- Chop the cooled shrimp into small bite-sized pieces and toss them into the dressing to coat.
- Preheat a large frying pan over medium heat and melt the butter. Add 3 to 4 brioche buns at a time, coat lightly in butter, and toast until warm.
- Fill each warm bun generously with the shrimp filling. Garnish with extra herbs if you like.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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