Ingredients
Court-Bouillon Poaching Liquid
- ½ cup dry white wine
- 2 fresh or dried bay leaves
- 2 sprigs thyme
- Kosher salt and black pepper, to taste
- 1 ½ lemons (juiced)
Shrimp Roll
- 1 pound large 21/25 or 16/20 shell-on wild American shrimp
- ½ cup mayonnaise
- 2 tablespoons sour cream or whole milk Greek yogurt
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped chives, plus more for garnish
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped tarragon
- ½ cup thinly sliced celery
- ¼ cup minced red onion, soaked in cold water for 10 minutes then drained
- 1 tablespoon unsalted butter
- 4 split-top brioche hot dog buns
Instructions
- Prepare the Court-Bouillon: In a large pot, combine the dry white wine, bay leaves, thyme, kosher salt, black pepper, and juice of 1 ½ lemons. Bring the mixture to a simmer over medium heat to create a fragrant poaching liquid.
- Poach the Shrimp: Add the shell-on shrimp to the simmering court-bouillon. Poach the shrimp gently for about 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the liquid and let them cool. Peel and devein the shrimp once cool.
- Prepare the Shrimp Salad: In a medium bowl, combine the mayonnaise, sour cream or Greek yogurt, Dijon mustard, chopped chives, dill, tarragon, thinly sliced celery, and the drained minced red onion. Mix well to create a creamy, herbaceous dressing.
- Mix the Shrimp: Chop the peeled shrimp into bite-sized pieces and gently fold them into the dressing mixture, making sure the shrimp are evenly coated without breaking them apart.
- Toast the Buns: Heat a skillet over medium heat and melt the unsalted butter. Add the split-top brioche buns, cut side down, and toast them until golden brown and crisp, about 1-2 minutes.
- Assemble the Rolls: Spoon the shrimp salad generously into each toasted brioche bun. Garnish with extra chopped chives for a pop of color and freshness.
- Serve: Serve the shrimp rolls immediately while the buns are still warm. These rolls pair beautifully with kettle chips or a light green salad for a complete meal.
Notes
- Use wild-caught shrimp if possible for the best flavor and texture.
- Soaking the minced red onion in cold water helps reduce its sharpness and adds balance to the salad.
- You can substitute Greek yogurt for sour cream for a tangier and lower-fat option.
- Feel free to add a squeeze of fresh lemon juice to the salad for extra brightness.
- For added crunch, you can include finely chopped celery leaves or a small amount of diced cucumber.
- Keep the shrimp chilled until assembling to maintain freshness and ensure food safety.
- Toast the buns just before serving to keep them crisp and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Seafood Sandwich
- Method: Poaching and Stovetop
- Cuisine: New England, American
- Diet: Halal
