Mississippi Gulf Shrimp Rolls

 

A delicious "seaside sandwich" that takes advantage of the May - September
peak shrimp season on the Mississippi Gulf Coast.

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Ingredients:

 

• 1 lb. large or extra large shrimp, peeled and deveined

• 4 Tablespoons mayonnaise

• 2 Tablespoons Dijon style mustard

• Juice of 1 large lemon

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground pepper

• 2 Tablespoons chopped chives

• 1/4 cup finely diced celery

• 1/4 cup finely diced red onion

• 2 Tablespoons butter

• 4 split top rolls (or hot dog buns)

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Method:

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1. Steam or boil shrimp 4-6 minutes until fully cooked and opaque (safe internal temperature is 145 F). Set aside to cool.

2. In a bowl, combine the mayo, mustard, lemon juice, salt & pepper, chives, onion and celery. Add shrimp and mix well to coat.

3. Melt the butter on a skillet and toast the rolls.

4. Divide the shrimp mixture evenly between the rolls. Serve with lemon wedges.

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