Shrimp Roll Brioche Sandwich (Printer-Friendly)
Brioche rolls stuffed with flavorful shrimp salad, lemon, herbs, and creamy dressing for a classic summer treat.
# What You'll Need:
→ For the Shrimp Salad
01 -
1 pound raw medium shrimp, peeled and deveined
02 -
4 cups water
03 -
1 lemon, sliced
04 -
2 sprigs fresh dill
05 -
2 sprigs fresh parsley
06 -
1 bay leaf
07 -
1 1/2 teaspoons kosher salt, divided
08 -
1 stalk celery, diced small
09 -
2 tablespoons scallions, finely chopped
10 -
1 tablespoon fresh parsley, finely chopped
11 -
1/3 cup mayonnaise
12 -
1 teaspoon fresh lemon juice
13 -
1/4 teaspoon ground black pepper
→ For the Rolls
14 -
4 brioche hot dog buns
15 -
2 tablespoons unsalted butter, softened
# Steps to Follow:
01 -
In a medium saucepan, combine water, sliced lemon, dill, parsley, bay leaf, and 1 teaspoon kosher salt. Bring to a gentle boil over medium heat.
02 -
Add shrimp to the simmering aromatic liquid and cook for 2–3 minutes, until shrimp turn opaque and curl. Use a slotted spoon to remove shrimp immediately and let cool completely.
03 -
Pat shrimp dry with a paper towel. Cut the cooled shrimp into small, bite-sized pieces.
04 -
In a large mixing bowl, combine diced shrimp, celery, scallions, chopped parsley, mayonnaise, lemon juice, remaining 1/2 teaspoon kosher salt, and black pepper. Fold until evenly coated. Refrigerate until ready to serve.
05 -
Preheat broiler to high. Brush both interior and exterior of brioche buns with softened butter. Arrange buns on a baking sheet and broil for 1–2 minutes, turning as needed, until golden brown. Watch closely to prevent burning.
06 -
Stuff each toasted bun generously with the chilled shrimp salad. Serve immediately.
# Extra Suggestions:
01 -
Cooking shrimp in an aromatic poaching liquid elevates the flavor of the finished salad.
02 -
Dice shrimp into small pieces for even distribution and optimal sandwich texture.
03 -
Do not store shrimp salad in bread to keep the buns from becoming soggy.