Shrimp’n’Roll

A variation on Lobster Roll, with shrimp instead of lobster and some spicy. The recipe is a kind of middle ground between spicy Skagen batter and the American’s Lobster Roll, you could say. Perfect snack before a barbecue, for example!

4 large / 8 small portions

shrimpnroll, shrimp roll, lobster roll, shrimp mash, recipe, appetizer

Ingredients

240 gr peeled drained shrimp
1 shallots
1 Jalapeño
50 gr butter
3 tbsp mayonnaise
20 gr chives
1-2 limes
4 Brioche sausage bread

Description:

  1. Brown the butter, set aside.
  2. Chop chives and (cleaned) jalapeño.
  3. Squeeze out the prawns.
  4. Mix shrimp, mayonnaise, jalapeño, onion, a little butter, a little chives and zest and juice from the lime in a bowl. Season with salt.
  5. Cut off the outer sides of the bread and fry crisply in butter.
  6. Fill the bread with a mixture and top with chives and browned butter.

Pairs with:

Reasonably, a light layer is best for this.