We bought too much shrimp on our last trip to the HEB, so I froze the extra. Tonight, we used some to make awesome shrimp rolls. These turned out better than the last time we made lobster rolls. I love using these shrimp, because they taste similar to lobster but or cheaper.
Feast your eyes on these glorious sammiches!
Ingredients:
1 lbs Argentina Red Shrimp, peeled, deveined
1 large celery stalk, diced
3 scallions, thinly sliced
¼ cup mayonnaise
1 tablespoon HungryHeath SPG blend
1.5 tablespoon Tony Chachere's Creole Seasoning
1 tablespoon chopped dill
1 tablespoon fresh lemon juice
4 hot dog buns, potato, split top
2 tablespoons unsalted butter, room temperature
Chopped parsley, for garnish
Directions:
1. Boil shrimp for 2 minutes in seasoned water.
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| adding the Tony Chachere's Creole Seasoning |
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| water mixed with Tony Chachere's Creole Seasoning |
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| Shrimp waiting to dive in the water |
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Smell those shrimp-
They're beginnin' to boil. |
2. Drain; Pat dry and cut into bite-size pieces.
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| fresh from the pot |
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| diced |
3. Mix together celery, scallions, mayo, dill, lemon juice, and HungryHeath SPG blend.
Fold in shrimp & place in fridge to chill for approximately 1 hour
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| beginning on the sauce |
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| combined |
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| adding the shrimp |
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| ready for the fridge |
4. Trim sides of hot dog buns & toast in cast iron pan until golden brown
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| trimming the buns |
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| toasty |
5. Stuff buns with shrimp mixture, top with your favorite hot sauce & garnish with chopped parsley
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| HOT SAUCE IS LIFE |
Those are so tasty!
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