Just because we live in Minnesota doesn’t mean we can’t enjoy a mouthwatering shrimp or lobster roll this time of year. These rolls are an east coast summertime sandwich of choice and I can see why–tasty chunks of lobster or shrimp, tossed with a light fresh dressing and served up on a crisp, buttery, hot dog roll–Yum!
I’ve made mine with shrimp but lobster is a great choice too. I’ve lightened up the dressing using creme fraiche (a french version of sour cream) and given it plenty of flavor with fresh lemon juice, dill, and red onion. I found these wonderful brioche slider rolls at the grocery store and they were a perfect compliment to the shrimp rolls, but any soft roll will do.
These are tasty and perfect for a weekend gathering or picnic. Don’t forget the kettle chips!
- 1 pound cooked medium shrimp, peeled, deveined
- 1 large celery stalk, peeled, finely chopped
- 3 Tbls. red onion, minced
- ¼ creme fraiche
- 1 Tbls.
- 3 Tbls. chopped fresh dill
- 2 Tbls. fresh lemon juice
- 2 tsp. red wine vinegar
- ¼ tsp paprika
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 package of Brioche slider rolls
- butter, room temperature
- Pat shrimp dry and chop into bite-size pieces.
- Whisk together celery, red onion, creme fraiche, mayonnaise, dill, lemon juice, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
- Meanwhile, heat broiler. Butter brioche rolls and toast buns on rimmed baking sheet until golden brown, about 3 minutes.
- Fill rolls with shrimp salad and serve.