Yield: 4
Shrimp salad rolls
When you’re craving a bit of summer, sometimes it’s best to improvise. These easy toasted salad rolls are crisp and fresh, and fast to put together. Grabbing a bag of larger shrimp whenever they’re on sale, makes this recipe a good way to at least partially satisfy those summer time shellfish desires. Try to find hotdog rolls that are baked in the grocery store. They are usually uncut, so you can easily turn them into split top rolls with just a quick few cuts along the sides and one partially through the top. This gives you the ideal amount of surface area to toast in butter before you stuff it with shrimp salad.
Ingredients
- 2 Tbsp mayonnaise
- 2 tsp lemon juice
- 2 radishes, finely chopped
- 2 scallions, finely chopped
- Salt and pepper to taste
- 340 grams large cooked shrimp, peeled and coarsely chopped
- 4 hot dog rolls (the unsplit kind, they’re generally the baked in store ones)
- 2 Tbsp butter
Instructions
- Whisk together mayonnaise, lemon juice, radishes and half the chopped scallions. Season to taste with salt and pepper. Toss the chopped shrimp in the sauce and let sit while you toast the buns.
- Take each unsplit hot dog roll and remove a thin slice off each side, then split the top of each roll 3/4 of the way through. Melt the butter in a large skillet over medium-high heat, then toast each side of the hot dog roll until crisp and brown. Divide the shrimp salad into the top of each roll, then top with more sliced scallions and serve.
