This is the main content.
Summer Seafood Rolls
Recipes
Summer Seafood Rolls
4 servings
25 minutes total

Ingredients

  • 4 Bakery hot dog buns
  • 2 ribs celery, finely chopped
  • ⅓ cup green onions, thinly sliced
  • ¼ cup Italian parsley, finely chopped
  • 2 lemons, for juice
  • 2 teaspoons + ⅓ cup extra-virgin olive oil
  • 3 tablespoons + 2 teaspoons herb garlic butter, divided
  • 1 lb peeled/deveined shrimp
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon pepper
  • ⅛ teaspoon truffle oil (optional)

Prep

    • Cut hot dog buns in half lengthwise, leaving ½-inch uncut.
    • Reserve yellow leaves from center of celery (½ cup); chop celery (¼ cup). Chop green onions and parsley.
    • Squeeze lemons for juice (3 tablespoons).

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Place 2 teaspoons olive oil and 1 tablespoon herb butter in pan, then add shrimp; cook 2–3 minutes and until shrimp are opaque. Transfer shrimp and pan juices to medium bowl; chill 4–5 minutes (or may be served at room temperature).
    2. Reduce heat to medium. Spread 2 teaspoons butter inside each bun; toast buns in same pan, butter side down, 1–2 minutes or until golden. Remove from pan and set aside.
    3. Whisk lemon juice, ⅓ cup olive oil, truffle oil, ¼ teaspoon salt, and pepper until dressing is formed. Stir into shrimp: celery, celery leaves, green onions, parsley, and remaining ¼ teaspoon salt. Add dressing and toss to coat. Fill buns with seafood mixture and serve.

Amount per ¼ recipe serving: Calories 540, Total Fat 35g, Sat Fat 9g, Trans Fat 0g, Chol 215mg, Sodium 1280mg, Total Carb 31g, Fiber 1g, Sugars 6g, Protein 25g, Calc 10%, Vitamin A 25%, Vitamin C 25%, Iron 10%