Shrimp Salad Rolls
These Shrimp Salad Rolls are a delicious weeknight meal. They're great for picnics, lunches or a simple dinner that everyone will love.
Equipment
- Pot
- Mixing Bowl
- Knife
- Cutting board
Ingredients
- 4 sprigs fresh thyme
- 4 garlic cloves
- 1 lemon juiced, divided
- 1 pound large shrimp peeled and deveined
- 2 medium shallots peeled and thinly sliced
- 1 medium shallot finely chopped
- Vegetable oil for frying
- 2 small Persian cucumbers finely chopped
- 2 scallions thinly sliced
- 2 ribs of celery finely chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons finely chopped chives
- 2 teaspoons curry powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried tarragon (optional)
- Kosher salt and coarse black pepper
- Couple dashes hot sauce
- 8 brioche rolls
- 1/4 cup Dijon mustard
- 1 1/2 cups butter lettuce leaves
- 3-4 radishes thinly sliced
- 1/4 cup fresh cilantro leaves
Instructions
- Fill a large pot with water and add in the thyme sprigs, garlic cloves and half of the lemon juice. Set over moderate heat and bring up to a boil. Season liberally with salt and add in the shrimp. Cook until pink, about 2 to 3 minutes, depending on the size of the shrimp. Use a slotted spoon to transfer the shrimp to an ice bath. Set aside to cool.
- Fill a small saucepan or skillet with about 2 inches of oil. Set over moderate heat. Once hot, add in the sliced shallots and cook, stirring often, until golden brown and crispy. Transfer to a plate, lined with paper towels, and season with a pinch of salt. Set aside.
- Drain the cooled shrimp and pat dry. Give them a rough chop and then transfer to a large bowl. Add in the remaining lemon juice, the chopped shallots, cucumber, scallion, celery, mayo, sour cream, chives, curry powder, basil, tarragon, a pinch of salt and pepper and hot sauce. Stir until evenly combined and give it a taste. Adjust the seasoning accordingly, adding more salt, pepper or curry powder as needed. Cover with plastic wrap and chill for at least 1 hour or overnight.
- To assemble, split open the rolls, spread with dijon mustard, fill with lettuce and shrimp salad. Top with sliced radish, fried crispy shallots and fresh cilantro. Serve immediately and enjoy!