hot and spicy dill shrimp rolls
When you're craving a summery lobster roll but shirk from the pricetag, shrimp rolls are your saving grace!
Ingredients
- 1 lb cooked extra large shrimp, chopped
- 1/3 cup vegan or regular mayonnaise
- 1/4 cup dill pickles, chopped
- 2 tbsp celery, chopped
- 2 tbsp pickle brine
- 1 tsp hot sauce
- 1 tsp Old Bay seasoning
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 6 large green leaf lettuce leaves
- 6 brioche hot dog buns
- 2 tbsp butter
- potato chips, for serving
Instructions
- If your shrimp is not pre-cooked: bring a large pot of water to a boil. Throw in the raw shrimp and cook 2-3 minutes until pink and opaque. Drain and rinse under cold water to stop cooking, then toss the shrimp into a bowl of ice water for 10 minutes. Dry the shrimp well and chop.
- Add the shrimp to a large bowl. Stir in the mayonnaise, pickles, celery, pickle brine, hot sauce, Old bay, dill, garlic, onion, cayenne pepper, and a pinch of salt and pepper until the shrimp is very creamy and fully coated.
- Melt the butter in a large skillet over medium heat until browned, about 2-3 minutes. Set each bun in the skillet and toast for 1 minute per side, until golden.
- Stuff a lettuce leaf into each roll, then add gobs of the chopped shrimp mixture. Garnish with fresh chill and serve with potato chips!