Description
Delicious and easy-to-make shrimp rolls served on lightly toasted brioche buns, featuring a creamy shrimp salad with fresh herbs and a hint of lemon. Perfect for a quick lunch or a light main course with a summery seafood twist.
Ingredients
Scale
Shrimp Salad
- 1 pound cooked shrimp (peeled, deveined, and chopped)
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons celery (finely chopped)
- 1 tablespoon fresh chives or green onion (chopped)
- Salt and pepper to taste
Buns and Assembly
- 4 brioche hot dog buns (lightly toasted)
- 1 tablespoon butter (optional, for toasting buns)
- Butter lettuce leaves (optional, for lining the buns)
Instructions
- Prepare the shrimp salad: In a mixing bowl, combine the chopped shrimp, mayonnaise, Dijon mustard, lemon juice, lemon zest, celery, and chives. Season with salt and pepper to taste and mix until well combined.
- Toast the buns (optional): If desired, lightly butter the insides of the brioche buns. Toast them in a skillet over medium heat until they are golden brown and slightly crisp.
- Assemble the rolls: Place a piece of butter lettuce inside each toasted bun. Then, generously spoon the shrimp mixture into each bun, filling them well.
- Serve immediately: Enjoy the shrimp rolls right away, ideally paired with chips, pickles, or a fresh side salad for a complete meal.
Notes
- Chill the shrimp filling for 30 minutes before serving to enhance the flavors.
- For a spicy kick, add a dash of hot sauce or a pinch of cayenne pepper to the shrimp mixture.
- You can substitute lobster or crab for the shrimp for a delicious seafood variation.
