[…] Related: Sautéed Shrimp Rolls […]
Ask anyone: seafood and summer are a match made in heaven. Lobster, shrimp, crab… it’s all incredible in my book! And who doesn’t love a good lobster roll? Delicious and butter-coated, it makes for a great sandwich on a warm summer night. However, lobster is expensive! Read on to check out my alternative recipe for shrimp rolls, which can fit much more easily into anyone’s budget!
Shrimp provide a great alternative because they have a fresh fishy taste but are still a hearty, meatier type of seafood with a texture similar to lobster. I would recommend a medium-sized shrimp for this recipe so they can fit easily into the buns.
In this sandwich, the shrimp are simply sautéed after being coated in Wondra flour and seasoned with salt and pepper. They are then stuffed into a beautiful top-cut sweet hot dog bun and paired with crispy radishes, melted brown butter, chives, microgreens, and a spicy, lemony aioli.
Related: Oven Roasted Beet Salad with Goat Cheese Crema and Crispy Prosciutto
Did you make this recipe? Let me know what you thought by commenting below or tagging #thecharmingdetroiter!
Sautéed Shrimp Rolls with Ancho Aioli, Radishes, and Microgreens
Ingredients
- For aioli:
- 1/4 cup mayonnaise
- 1 tbsp. white wine vinegar
- 1 1/2 tbsp. olive oil
- 1/2 lemon, juiced
- 2 tbsp. chives, finely chopped
- 1/2 tsp. ancho chili powder
- 1/8 tsp. kosher salt
- 3 tbsp. butter
- For shrimp:
- 1/2 lb. medium-sized shrimp, peeled and deveined
- 3-4 tbsp. Wondra flour
- Salt
- Pepper
- 1 tbsp. olive oil
- 1 tbsp. butter
- 2 top-cut hot dog buns
- 1/4 cup radishes, sliced thinly
- Chives, finely chopped, for garnish
- Micrograms, for garnish
Instructions
To make aioli, combine mayonnaise, white wine vinegar, olive oil, lemon juice, chives, ancho chili powder, and salt in a small bowl and whisk until combined.
In a small sauté pan over medium heat, brown 3 tablespoons of butter.
Meanwhile, toss shrimp in a bowl with Wondra flour and salt and pepper to taste. In a large skillet, melt butter and olive oil over high heat. Sear shrimp for 1 minute per side, until bright and pink.
To assemble sandwiches, brush browned butter on the inside of the buns. Top with some of the aioli. Fill each bun with 4-5 shrimp and a layer of sliced radishes. Top with more aioli, finely chopped chives, and spring greens. Enjoy!
http://thecharmingdetroiter.com/sauteed-shrimp-rolls-with-ancho-aioli-radishes-and-microgreens/
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