Grilled Chilled Shrimp Rolls

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Grilled Chilled Shrimp Rolls

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Ingredients

Adjust Servings:
1½ lb deveined raw Gulf shrimp peeled
1 Tbsp. Olive Oil
Kosher Salt
freshly ground black pepper
½ cup mayonnaise such as Duke’s
1 Tbsp Creole mustard
½ tsp. celery seeds
¼ tsp ground red pepper
6 dashes hot sauce such as Crystal
¼ cup Green Onions chopped
½ cup red onion finely diced
4 to 6 potato hot dog rolls
Butter melted
  • 40
  • Serves 4
  • Medium

Ingredients

Directions

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This is my take on the classic New England lobster roll. Serve this buttery, rich sandwich with a crisp, cold Sam Adams beer.

Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro (2015, Oxmoor House) by David Guas, Host of Travel Channel’s “American Grilled” and Chef/Owner of Bayou Bakery, Coffee Bar & Eatery – Arlington, VA and Washington, DC

How to Make Grilled Chilled Shrimp Rolls:

  1. Light the charcoal grill or preheat the gas grill to 350°F to 400°F (medium- high).
  2. Toss the shrimp with the oil in a small bowl; season with salt and pepper.
  3. Place the shrimp on a cooking grate, and grill for 2 minutes; turn and grill for an additional 2 minutes. Remove the shrimp from grill; cover and chill for 30 minutes.
  4. Combine the mayonnaise, mustard, celery seeds, red pepper, hot sauce, green onions, and red onion; mix well.
  5. Chop the cooled shrimp and add to the mayonnaise mixture; cover and chill until ready to use.
  6. Brush the inside of each roll with melted butter. Place on the cooking grate and grill until lightly toasted.
  7. Remove the toasted rolls and fill with the shrimp mixture.
Grilled Chilled Shrimp Rolls
Grilled Chilled Shrimp Rolls

 

David Guas

Charismatic New Orleans-born chef David Guas, widely familiar from his frequent appearances on NBC’s “The Today Show” and CBS’ “The Talk,” brought his rugged charm as host of Travel Channels’ “American Grilled.” Guas has garnered national praise in publications like Food & Wine, Travel + Leisure, Saveur, Southern Living, The Local Palate, Bon Appétit, Garden & Gun, The New York Times, The Wall Street Journal, and The Washington Post for showcasing the soul of the south in his sinfully delicious Louisiana-style favorites and signature desserts at Bayou Bakery, Coffee Bar & Eatery, his funkified neighborhood gathering spot in Arlington, Virginia. Chef Guas has published two cookbooks - and his latest in 2015 was Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill like a Pro.

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