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The Charming Detroiter

Entrees•Food•Quick and Easy•Recipes•Sandwiches•Seafood

Sautéed Shrimp Rolls with Ancho Aioli, Radishes, and Microgreens

September 24, 2015
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Sautéed Shrimp Rolls with Ancho Aioli, Radishes, and Microgreens | The Charming Detroiter

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!

Sautéed Shrimp Rolls: Paired with spicy ancho aioli, fresh radishes, and microgreens.

Sautéed Shrimp Rolls with Ancho Aioli, Radishes, and Microgreens | The Charming Detroiter

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.

Sautéed Shrimp Rolls with Ancho Aioli, Radishes, and Microgreens | The Charming Detroiter

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

Sautéed Shrimp Rolls with Ancho Aioli, Radishes, and Microgreens | The Charming Detroiter

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 | The Charming Detroiter

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Sautéed Shrimp Rolls with Ancho Aioli, Radishes, and Microgreens

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 4 sandwiches

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!

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Sautéed Shrimp Rolls with Ancho Aioli, Radishes, and Microgreens | The Charming Detroiter

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Reader Interactions

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  1. Crispy Pork Belly Sandwich with White Cheddar, Tomatoes and Roasted Garlic Cilantro Aioli - The Charming Detroiter says:
    April 2, 2016 at 11:22 am

    […] Related: Sautéed Shrimp Rolls […]

    Reply
  2. The Charming Detroiter • Crispy Catfish Sliders with Kale Coleslaw, Caper Mayo and Bacon - The Charming Detroiter says:
    March 16, 2016 at 2:03 pm

    […] Sautéed Shrimp Rolls with Ancho Aioli, Radishes, and Microgreens […]

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