Argentine Red Shrimp Rolls

Argentine red shrimp roll and potato chips in a plastic red food basket lined with red and white checkered deli paper.

5 from 7 votes

Chunks of succulent shrimp tossed in a cool, creamy sauce and stuffed inside a buttery bun. These shrimp rolls are everything you want in a lobster roll, made with sweet, wild-caught Argentinian red shrimp.

Prep Time10

Cook Time20

Total Time30

Course: Main, Main Course, Mains

Cuisine: American

Servings:

Calories: 519kcal

Author: Jessica

Ingredients

1 pound Argentinian wild-caught red shrimp
3 tablespoons mayonnaise
¼ cup minced celery
1 tablespoon fresh lemon juice
1 tablespoon chopped chives
¼ teaspoon Old Bay seasoning optional
4 split top brioche hot dog buns
2 tablespoons butter
salt and fresh cracked pepper to taste

Instructions

Defrost, peel, devein and clean raw shrimp. Bring a pot of water to a boil and add aromatics for poaching. (See recipe post). Bring poaching liquid to a boil and let simmer for 10-15 minutes. Add shrimp, remove from heat and let stand for 2-3 minutes until shrimp are cooked through. Dunk into an ice bath to stop the cooking process.
In a large bowl, combine mayo, lemon juice, minced celery, chives, salt and pepper and Old Bay seasoning if using.
Remove tails from shrimp. Either leave whole or cut shrimp into bite sized pieces and add to the dressing.
Toss to combine, taste and season with salt and pepper. Set aside.
Use a serrated knife to trim a thin slice off the sides of each brioche bun. Spread the cut sides with softened butter and toast until golden brown in a large skillet over medium heat.
Divide the shrimp mixture between the buns, top with more chives and serve immediately.

Notes

Shrimp filling can be made head and will keep well in the fridge for 2-3 days.

Nutrition