The Best Classic Shrimp Rolls

Transcript

00:00The Best Classic Shrimp Rolls. These shrimp rolls are about to become your new obsession.

00:06Plump shrimp, a creamy herb-packed dressing, buttery toasted brioche, and make a head ease

00:11come together to deliver perfect texture and bold, party-worthy flavor. For the shrimp,

00:17use one and a half pounds of jumbo shrimp, peeled and clean. Prepare six split brioche buns and two

00:24tablespoons of butter for toasting. Serve everything with two large lemons. For the creamy

00:29dressing, combine three finely diced celery sticks, two chopped green onions, two tablespoons

00:35each of fresh parsley, chives, and dill, and two tablespoons of drained capers. Add the zest of

00:42one lemon, two to three tablespoons of lemon juice, three grated or pressed garlic cloves,

00:47one tablespoon of red wine vinegar, one and a half tablespoons of Dijon mustard, half a cup of

00:52mayonnaise, one and a half teaspoons of sea salt, one teaspoon of dried onion powder, one teaspoon

00:58of paprika, and ground black pepper to taste. Start by preparing the creamy dressing so the flavors can

01:04meld. Finely dice the celery and place it in a mixing bowl. Slice the green onions, chop the fresh

01:10herbs, grate the garlic, and add them to the bowl. Mix in the lemon zest, lemon juice, mayonnaise,

01:16Dijon mustard, red wine vinegar, capers, and seasonings. Whisk everything into a smooth,

01:22creamy dressing, then refrigerate it while you prepare the shrimp. Boil salted water, peel and

01:27clean the shrimp, and prepare an ice bath. Cook the shrimp for just a few minutes until pink,

01:33then shock them in the ice bath to keep them tender. Drain, chop the cooled shrimp, and fold

01:38them into the chilled dressing. You can use the mixture immediately, or chill it for deeper flavor.

01:44Toast the brioche buns in butter until golden, fill them generously with the creamy shrimp mixture,

01:49and serve warm with lemon wedges. The shrimp mixture tastes even better when made a day ahead,

01:55allowing the flavors to meld. Store it covered for up to three days, adding fresh lemon juice only

02:00before serving. Never freeze it as the dressing separates. Finally, toast the buns just before

02:05serving for the best texture.