GRILLED CHILLED SHRIMP ROLLS

Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro (2015, Oxmoor House) by David Guas, Chef/Owner of Bayou Bakery, Coffee Bar & Eatery – Arlington, VA

“This is my take on the classic New England lobster roll. Serve this buttery, rich sandwich with a crisp, cold Sam Adams beer.”

 

Serves: 4 to 6

Hands-on: 10 minutes

Total: 40 minutes

 

Ingredients

1.5 pounds                              Raw shrimp, peeled, deveined

1 tablespoon                           Olive oil

To season                                Kosher salt

To season                                Black pepper, freshly ground

1/2 cup                                    Mayonnaise (such as Duke’s)

1tablespoon                            Creole mustard

1/2 teaspoon                          Celery seeds

1/4 teaspoon                          Ground red pepper

6 dashes                                  Hot sauce (such as Crystal)

1/4 cup                                    Green onions, cup

1/2 cup                                    Red onion, finely diced

4-6 each                                  Potato hot dog rolls

As desired                               Butter, melted

 

Directions

Light charcoal grill or preheat gas grill to 350° to 400° (medium- high). Toss shrimp with oil in a small bowl; season with salt and pepper. Place shrimp on cooking grate, and grill 2 minutes; turn and grill an additional 2 minutes. Remove shrimp from grill; cover and chill 30 minutes.

Combine mayonnaise, mustard, celery seeds, red pepper, hot sauce, green onions, and red onion; mix well. Chop cooled shrimp, and add to mayonnaise mixture; cover and chill until ready to use.

Brush inside of each roll with melted butter, and place on cooking grate; grill until lightly toasted. Remove toasted rolls from grill, and fill with shrimp mixture.

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