SHRIMP ROLLS
Shrimp is easier to prep than lobster but still special-occasion-worthy. Dressed with mayo that's been fancied up with lemon, tarragon and scallions, it's served on grilled hot dog buns.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 2h30m
Yield Makes 10
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Reduce heat to medium-high, and add shrimp. Poach until opaque throughout, 3 to 4 minutes (the water should never return to a boil). Drain shrimp, and spread on baking sheet; let cool. When no longer steaming, refrigerate to cool completely, about 40 minutes. Peel and devein shrimp. Shrimp can be refrigerated up to 1 day.
- Mix together chopped scallions, tarragon, lemon zest and juice, and mayonnaise. Stir in shrimp, sliced celery, and 1 teaspoon salt. Refrigerate until cold, at least 30 minutes and up to 4 hours.
- Preheat a griddle or grill to medium-high heat. Brush butter on inside surface of each bun. Place buns on griddle or grill, buttered sides down, and toast until golden brown or lightly charred.
- Divide shrimp mixture among buns. Top with celery leaves and scallion greens.
SHRIMP ROLLS
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 shrimp rolls
Number Of Ingredients 12
Steps:
- Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.
VIETNAMESE GRILLED SHRIMP SUMMER ROLLS
Lettuce, cilantro, and mint give these marinated shrimp summer rolls a light, fresh flavor that gets a tangy and crunchy contrast from quick pickled cucumbers, daikon, and carrots.
Provided by Joshua Bousel
Time 2h5m
Yield 8 servings
Number Of Ingredients 19
Steps:
- To make the pickles: Whisk together vinegar and sugar in a small bowl. Place cucumber, carrot, daikon in a jar or container. Pour in enough vinegar and sugar mixture to fully submerge vegetables. Cover and let stand for at least one hour, or transfer to refrigerator for up to a week.
- To make the marinade: Whisk together fish sauce, water, sugar, garlic, and black pepper in a small bowl. Place shrimp in a resealable plastic bag and pour in marinade. Seal bag and place in refrigerator while preparing vermicelli and grill.
- Bring a medium pot of water to a boil. Add in vermicelli and cook for 3 minutes. Drain in colander and run under cold water. Set aside.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Skewer shrimp and place on grill. Grill skewered shrimp over direct heat until shrimp are opaque and cooked through, about 2 minutes per side. Transfer shrimp to platter and remove from skewers.
- Fill a large, shallow bowl with hot water. Place 1 spring roll wrapper in water and let soak until soft and pliable, about 15 seconds. Transfer wrapper to a work surface. Place 3 shrimp in center of wrapper and top with lettuce, vermicelli, pickles, a few mint leaves, and a few sprigs of cilantro. Fold bottom of wrapper over filling, fold over sides around filling, then roll wrapper shut. Repeat with remaining 7 wrappers. Serve immediately.
GRILLED SHRIMP ROLLS
Yield 8
Number Of Ingredients 12
Steps:
- 1. Toss the shrimp in a bowl with the olive oil, lemon zest and juice, salt and pepper. Let rest at room temperature for 15 minutes. 2. Thread the shrimp on metal skewers crosswise, leaving space between each shrimp for even cooking.Cook over high heat on an oiled grill until cooked through, about 2 minutes per side. Cool. 3. Toss the shrimp, mayonnaise, celery, scallions, cornichons and tarragon in a bowl. 4. Fill the rolls with the shrimp mixture (about 1/2 cup per roll). Garnish the top of each roll with some sprouts. Serves 8. Per serving: 300 calories, 23g carbohydrate, 18g protein, 14g fat, 130mg cholesterol.
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GRILLED SHRIMP ROLLS ON BRIOCHE BUNS - THE ORIGINAL DISH
From theoriginaldish.com
Estimated Reading Time 2 mins
- Combine the mayonnaise, lemon juice, and hot sauce in a large bowl. Whisk well to combine. Fold in the scallions, celery, and chives. Chill the mixture while you grill the shrimp.
- Pat the shrimp dry. Toss with a good drizzle of olive oil and a pinch of salt. Grill the shrimp for a couple of minutes on each side until slightly charred and cooked through. Remove the shrimp from the grill and allow it to cool.
NEW ENGLAND SHRIMP ROLLS - THE SEASONED MOM
From theseasonedmom.com
- In a separate bowl or large measuring cup, whisk together the mayonnaise, lemon juice, vinegar, dill, Old Bay and sugar. Add the mayonnaise mixture to the shrimp mixture; toss to coat. Taste and season with kosher salt and pepper. Cover and refrigerate until ready to serve.
- Butter the cut sides of the hot dog buns. On a griddle or in a cast iron skillet, toast the buns buttered-side down, until golden brown. Fill each bun with shrimp salad. Garnish with additional dill or freshly-chopped parsley.
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- PREPARE THE DRESSING: (Half will be used to grill shrimp. Half will be used for making the shrimp salad.) Mix all dressing ingredients in a medium bowl. Set aside 2 1/2 tablespoons in a second medium bowl to dress the grilled shrimp.
- PREPARE AND GRILL SHRIMP: Heat grill to high. Mix shrimp with 2 1/2 tbsp of dressing. Thread onto steel skewers or wooden skewers that have been soaked in water for a few minutes. Spray shrimp with oil to prevent sticking. Grill shrimp for about 2 minutes per side or just until cooked through. Smaller ones will take less time. Do NOT overcook.
- MAKE THE SHRIMP SALAD: Remove shrimp from skewers to cutting board, Roughly chop into chunks and add to bowl with reserved dressing. Add celery and parsley. Mix to combine. Taste and adjust seasonings (I add another good squirt of lemon juice).
- TOAST ROLLS AND STUFF THEM: Heat a large pan to medium. If rolls have crust on the sides, cut a thin slice off. Generously butter sides of rolls. Place in pan and toast for a couple minutes on each side until golden brown. Add about 3/4 cup shrimp salad to each roll. Serve with pickles and chips or salad if desired.
GRILLED SHRIMP ROLLS RECIPE - FRAMED COOKS
From framedcooks.com
Estimated Reading Time 3 mins
- Preheat grill to high. Combine shrimp, olive oil and 1/2 teaspoon salt in a bowl and mix well. Spread shrimp in a single layer in a grill pan and grill until cooked through, about 2 minutes per side. Remove and cool while you make the dressing.
- Combine mayo, celery, dill, and juice in a medium bowl. Add remaining salt, and grind in pepper to taste. Cut shrimp into chunks and add to dressing.
- Grill rolls until they are toasted to your liking. Divide shrimp mixture among rolls and serve (give people forks just in case…these guys are a little messy!
7 SUSHI ROLL RECIPES WITH SHRIMP - EASY HOMEMADE …
From easyhomemadesushi.com
Published 2019-08-06
- Shrimp Maki Sushi Roll. Let’s start with the most traditional and simple style of making shrimp sushi rolls. When learning a new dish, it’s always better to master the basics first, so here’s the basic shrimp maki roll for you.
- Spicy Shrimp Sushi Roll. This is a contemporary western-style sushi recipe, but the ease of preparation and amazing taste makes it one of the best sushi roll recipes with shrimp.
- Baked Lime Shrimp Sushi Roll. If your family is crazy about shrimps, here’s a delicious way to zest up your seafood filling with lime. Try this amazing recipe for your next sushi dinner and you will be proclaimed as the master chef of the house.
- Chicken Fried Shrimp Sushi Roll. I know when talking about the best sushi roll recipes with shrimp, the first name that comes to the mind is shrimp tempura roll, so it may come as a surprise to find not it in this list.
- Riceless Shrimp Sushi Roll. If you are on a Keto diet, looking for ways to cut back on carbs on everything, including your fav sushi rolls then here’s a healthy recipe for you.
- Steamed Shrimp And Asparagus Roll. If you want a quick and hassle-free snack to satisfy the shrimp sushi roll cravings, here’s a recipe that doesn’t take a lot of time to cook but tastes great.
- Futomaki Roll With Shrimp, Tamago, Tuna, And Surimi. Until now I have listed recipes with shrimp as the only filling or paired with 1-2 extra ingredients.
GRILLED SHRIMP VIETNAMESE SPRING ROLLS - FOODIECRUSH
From foodiecrush.com
Estimated Reading Time 7 mins
- Shell and remove the tails from the shrimp and rinse. Place in a bowl and drizzle with the olive oil, lime juice and lime zest and season with the kosher salt and freshly ground black pepper.
- Skewer the shrimp and heat the grill to medium heat. Brush the grill with oil or cooking spray and cook for 2-3 minutes on each side then remove and let cool.
- Fill a large plate or pyrex dish with warm water, dip a rice wrapper into the warm water and completely submerge the wrapper for 1 minute. Set on the wrapper on a clean, flat surface and arrange a few slices of the veggies and herbs on the bottom 1/3 of the wrapper then top with a few lettuce leaves, a small handful of the vermicelli noodles then more veggie slices and herbs.
BUTTERY SHRIMP ROLLS - DAD WITH A PAN
From dadwithapan.com
Estimated Reading Time 2 mins
- In a medium pan on low heat melt your butter. Add shrimp into the pan and cook until red and opaque. Strain from the butter, then chop into bite size pieces and set aside.
- While the shrimp is cooling, chop your celery, and dill and place in a bowl with mayonnaise, lemon juice, salt and old bay. Stir together and add in shrimp.
- Lightly butter brioche buns and toast on a pan. Load up each but with shrimp mixture. Garnish with extra dill and Old Bay seasoning and serve with a wedge of lemon. Enjoy!
GRILLED SHRIMP ROLLS WITH SORREL RECIPE - SHEA GALLANTE ...
From foodandwine.com
5/5 (4.1K)Total Time 40 minsServings 8
- In a large shallow dish, combine 1/4 cup of the olive oil with the rosemary, lemon zest and two-thirds of the garlic. Stir in the shrimp and refrigerate for 2 to 4 hours.
- In a bowl, stir the mayonnaise with the scallions, cornichons, shallot, celery, tarragon, sherry vinegar, paprika, celery seeds and the remaining minced garlic. Season with salt and pepper.
- Light a grill. Toss the shrimp with the gin and sherry. Thread the shrimp onto 8 skewers; season with salt and pepper. Grill the shrimp over a hot fire until lightly charred and cooked through, 3 minutes per side; let cool slightly. Stir the grilled shrimp into the mayonnaise dressing.
- Brush the cut sides of the hot dog rolls with olive oil and grill until toasted. Place a sorrel leaf in each roll, spoon the shrimp salad into the rolls and serve.
EASY NEW ENGLAND STYLE SHRIMP ROLLS - LIVELY TABLE
From livelytable.com
Estimated Reading Time 3 mins
- Place raw shrimp in a small saucepan and cover with water. Bring to a boil over medium heat and boil until shrimp are pink, about 3-5 minutes. Drain and cool.
- Cut shrimp into bite-sized pieces. Place in a bowl with celery, green onion, mayo, lemon juice salt and pepper. Stir to combine.
- Heat a skillet over medium-low heat. Spread both sides of each bun with butter. Toast on each side until golden.
GRILLED SHRIMP SUMMER ROLLS RECIPE - EMERIL LAGASSE | …
From foodandwine.com
- In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, 30 minutes. Drain and cover with a damp paper towel until ready to use.
- Light a grill. Season the shrimp with salt and pepper and grill over moderately high heat until they're just cooked through, about 2 minutes per side. Let cool, then cut each shrimp in half lengthwise.
- Meanwhile, in a medium bowl, whisk the soy sauce with the rice vinegar, honey, garlic, ginger, sesame seeds and scallion, if using, and sesame oil.
- Soak 1 wrapper in hot water until pliable. Lay the wrapper on a cutting board and blot dry. Arrange 2 pieces of romaine on the bottom third of the wrapper. Top with some of the cellophane noodles, shrimp, mint, cilantro and carrot. Roll up the wrapper, tucking in the ends as you roll. Cover with a damp paper towel. Repeat with the remaining wrappers and fillings. Cut each roll in half and serve with the dipping sauce.
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