Ingredients
Scale
- 1 pound cooked medium shrimp, peeled, deveined
- 1 large celery stalk, peeled, finely chopped
- 3 Tbls. red onion, minced
- ¼ cup creme fraiche
- 1 Tbls. mayonaise
- 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
Instructions
- 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.