Southern Shrimp Roll

Main Course
Sandwich

Recipe courtesy of The Deep End of Flavor by Tenney Flynn

Serves 4

Ingredients: 
  • ½ cup mayonnaise
  • ¼ cup stringed and finely diced celery
  • 1 tablespoon finely diced roasted and peeled red pepper
  • 1 lemon, juiced (about 2 tablespoons)
  • 1 teaspoon Chef Paul Prudhomme's Magic Seasoning Blends Shrimp Magic or Home Creole Seasoning (below)
  • ¼ teaspoon kosher salt
  • 1 tablespoon chopped fresh parsley
  • 1 pound boiled Louisiana shrimp, peeled, deveined, and chopped into ½-inch chunks
  • 4 large Sally Lunn Rolls or other soft roll
  • 1 tablespoon butter (plus more, as needed)

 

Home Creole Seasoning

Combine:

  • 3 tablespoons paprika
  • 2 tablespoons table salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 2 teaspoons black pepper
  • 2 teaspoons white pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme

Southern Shrimp Roll

Click image to enlarge

 

Method: 

Mix together the mayonnaise, celery, roasted red pepper, lemon juice, Shrimp Magic, salt, and parsley in a large bowl. Fold in the shrimp and return to the refrigerator until ready to serve.

Slice the buns almost all the way through. Melt the butter in a large skillet over medium heat. Place as many of the buns as will fit, cut side down, on the hot surface for a minute or so, until lightly browned. Fill the buns with a heap of shrimp salad. Repeat with remaining buns.

SUGGESTED WINE PAIRING: Serve with Kris Pinot Grigio (Delle Venezie, Italy), a simple grape for a simple dish. Refreshingly flavorful and aromatic, this uncomplicated white wine also goes well with grilled salmon, seafood pastas, and salads.

 

Similar Recipes by course

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive