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Recipes
Chilled Pickled Shrimp Rolls
6 servings
4 hours, 45 minutes total (Active 45 minutes)

Ingredients

  • 1 shallot
  • 2 lemons, for slices/juice
  • 8 cloves Spice World Fresh Peeled Garlic
  • 0.4 oz fresh dill, divided
  • 3 cups apple cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons + ½ teaspoon creole seasoning, divided
  • 1 cup water
  • 2 lb fresh jumbo red shrimp
  • 6 tablespoons Vital Farms Unsalted Butter
  • ¼ bunch fresh Italian parsley
  • 2 green onions
  • ⅓ cup Duke’s Real Mayonnaise
  • 6 Pepperidge Farm Bakery Classics Top Sliced White Hot Dog Buns

Steps

    1. Slice shallot and 1 lemon thinly; crush garlic. Reserve 1 dill sprig. Combine in medium saucepan: shallots, lemon slices, garlic, remaining dill, vinegar, sugar, 2 tablespoons creole seasoning, and water until blended. Bring to a boil on high and cook 2 minutes. Remove from heat and stir in shrimp immediately. Let stand to cool to room temperature, then chill 4 hours (or overnight).
    2. Meanwhile, set butter out to soften and make dressing. Chop parsley (¼ cup) and reserved dill (1 tablespoon) coarsely. Slice green onions thinly; juice remaining 1 lemon (2 tablespoons). Combine in medium bowl: parsley, dill, green onions, mayonnaise, lemon juice, and remaining ½ teaspoon creole seasoning until blended; chill until ready to serve.
    3. Remove shrimp from brine (discard brine); peel, devein, and remove tails from shrimp, then cut into ½-inch pieces. Add shrimp to dressing and mix to blend well.
    4. Preheat large, nonstick sauté pan on medium-low 2–3 minutes. Spread 1 tablespoon butter on inside and outside of each bun. Toast buns in pan until golden on all sides. Fill each roll with ½ cup shrimp mixture; serve.

Amount per ⅙ recipe serving: Calories 430, Total Fat 24g, Sat Fat 9g, Trans Fat 0g, Chol 190mg, Sodium 1170mg, Total Carb 25g, Fiber 1g, Total Sugar 5g, (Incl. 4g Added Sugars), Protein 32g, Vitamin D 0%, Calc 15%, Iron 20%, Potassium 4%