If you've heard of lobster rolls, packed with tender lobster meat and a creamy, delicious sauce, these New England shrimp rolls will be right up your alley.
Perfectly cooked bites of shrimp, in a tangy and creamy sauce, all stuffed into a soft, pillowy brioche roll.
– black tiger shrimp – celery, dill, chives – mayonnaise - brioche buns
Poach the shrimp In simmering water, poach the shrimp for 5 minutes, until they have turned opaque and pink.
Mix together ingredients Mix the chopped shrimp with the remaining ingredients for the salad.
Refrigerate (optional) Refrigerate the salad before serving. This is optional.
Serve in a brioche bun, with lettuce. You can use any bun of your choice.
Dry your shrimp! After poaching, drain your shrimp on a paper towel so that no excess liquid goes into the shrimp salad!
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