Ingredients
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1½ lb deveined raw Gulf shrimppeeled
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1 Tbsp. Olive Oil
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Kosher Salt
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freshly ground black pepper
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½ cup mayonnaisesuch as Duke’s
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1 Tbsp Creole mustard
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½ tsp. celery seeds
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¼ tsp ground red pepper
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6 dashes hot saucesuch as Crystal
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¼ cup Green Onionschopped
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½ cup red onionfinely diced
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4 to 6 potato hot dog rolls
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Buttermelted
Directions
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:
- Light the charcoal grill or preheat the gas grill to 350°F to 400°F (medium- high).
- Toss the shrimp with the oil in a small bowl; season with salt and pepper.
- 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.
- Combine the mayonnaise, mustard, celery seeds, red pepper, hot sauce, green onions, and red onion; mix well.
- Chop the cooled shrimp and add to the mayonnaise mixture; cover and chill until ready to use.
- Brush the inside of each roll with melted butter. Place on the cooking grate and grill until lightly toasted.
- Remove the toasted rolls and fill with the shrimp mixture.
