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  • Writer's picturefrench creek kitchen

Shrimp Roll

This bright and lemony shrimp roll is a play on the classic lobster roll, shrimp are much easier to find in the PNW, but you can substitute lobster, crab or langoustine for the shrimp.










Ingredients:


2 lbs cooked bay shrimp, lobster, crab or langoustine

1 cup mayonnaise

1/4 cup chopped tarragon

1 garlic cloves minced

1 small shallot, small diced

juice and zest of one small lemon

1 tsp sugar

salt and pepper to taste

8 brioche hot dog buns

soft butter for toasting the buns


Directions:

Mix together the shrimp, mayo, tarragon, garlic, shallot, lemon zest and juice, sugar, and salt and pepper to taste.

Split the buns in half, or along the top, I nside the split of each bun evenly spread with the soft butter.

Broil the buns under a broiler on high, or toast them on a griddle until they get lightly browned and crispy on the split.

Fill each bun with the shrimp salad and enjoy!




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