Description
Delicious and easy-to-make shrimp rolls served on buttery toasted brioche buns. These creamy, flavorful seafood sandwiches are perfect for a quick lunch or a light dinner, featuring a refreshing mix of chopped shrimp, mayonnaise, Dijon mustard, fresh herbs, and celery.
Ingredients
Scale
Shrimp Mixture
- 1 lb cooked shrimp, peeled, deveined, and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1 tablespoon chopped chives
- 1 celery stalk, finely diced
- Salt and black pepper to taste
Buns and Serving
- 4 brioche hot dog buns
- Butter for toasting buns
- Optional: lettuce leaves for serving
Instructions
- Prepare the shrimp mixture: In a medium bowl, combine the chopped shrimp, mayonnaise, Dijon mustard, lemon juice, dill, chives, and diced celery. Mix thoroughly until all ingredients are evenly coated.
- Season and chill: Add salt and black pepper to taste. Cover the bowl and refrigerate the shrimp mixture for at least 15 minutes to let the flavors meld together.
- Toast the buns: Lightly butter the inside of each brioche bun. Heat a skillet over medium heat and toast the buns until the buttered side is golden brown and slightly crisp.
- Assemble the shrimp rolls: If desired, place a lettuce leaf inside each toasted bun. Spoon the chilled shrimp mixture evenly into each bun.
- Serve immediately: Serve the shrimp rolls fresh for the best taste and texture.
Notes
- You can substitute Greek yogurt for part of the mayonnaise for a lighter option.
- For extra flavor, add a dash of hot sauce or a pinch of Old Bay seasoning to the shrimp mixture.
