Shrimp Roll Buttery Brioche (Printer-Friendly)
Brioche buns loaded with creamy shrimp, tossed in lemon, herbs, and celery for light, fresh flavor.
# What You’ll Need:
→ For the shrimp salad
01 -
1 pound raw large shrimp, peeled and deveined
02 -
4 cups water
03 -
0.5 lemon, sliced
04 -
1 teaspoon salt
05 -
0.25 teaspoon black peppercorns
06 -
1 bay leaf
07 -
1 tablespoon fresh dill, chopped
08 -
0.5 cup mayonnaise
09 -
1 tablespoon fresh lemon juice
10 -
1 tablespoon Dijon mustard
11 -
2 tablespoons celery, diced
12 -
2 tablespoons scallions, sliced
13 -
Salt, to taste
14 -
Black pepper, to taste
→ For assembling
15 -
4 brioche hot dog buns
16 -
2 tablespoons unsalted butter, softened
# Steps to Follow:
01 -
In a pot, combine 4 cups water, sliced lemon, salt, black peppercorns, and bay leaf. Bring to a boil over medium-high heat.
02 -
Add peeled and deveined shrimp to the simmering liquid. Poach for 2-3 minutes, or until shrimp turn opaque and pink. Do not overcook.
03 -
Remove cooked shrimp from the liquid and allow to cool until safe to handle. Dice shrimp into small pieces for even mixing.
04 -
In a large mixing bowl, combine diced shrimp, mayonnaise, lemon juice, Dijon mustard, chopped dill, celery, and scallions. Season with salt and black pepper to taste. Mix well to blend flavors.
05 -
Brush the inside and outside of brioche buns with softened butter. Place under broiler or toast in a skillet until golden brown and crisp.
06 -
Fill each toasted brioche bun generously with the chilled shrimp salad. Serve immediately.
# Helpful Hints:
01 -
Prepare shrimp salad up to one day in advance for optimal flavor development. Store assembled sandwiches just prior to serving to prevent bread from becoming soggy.
02 -
Homemade poached shrimp provide superior flavor compared to pre-cooked varieties.