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Creole Grilled Shrimp Rolls

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Creole Grilled Shrimp Rolls

  • staff favorite STAFF FAVORITE
SERVES: 4
ingredients
  • 1 pound shelled and deveined jumbo shrimp, butterflied
  • 1/4 cup plus 1 tablespoon Creole Spice Paste
  • 2 tablespoons vegetable oil
  • 1/4 cup mayonnaise
  • 1 celery rib, finely chopped
  • 1 tablespoon finely chopped celery leaves
  • 2 sour gherkins, finely chopped (2 tablespoons)
  • 4 hot dog buns
directions
  1. Light a grill. In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
  2. Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
  3. Grill the shrimp over high heat until pink and charred in spots, about 2 minutes. Transfer to a plate and freeze just until cooled, about 5 minutes. Chop the shrimp and stir it into the mayonnaise. Mound the shrimp salad in the buns and serve.
wine recommendation Lemony, full-bodied Sémillon: 2005 Peter Lehmann.

Search for easy-to-find round-textured sémillon
Recipe by Grace Parisi
From Grilling Guide, Speedy Rubs, Pastes, & Sauces
This recipe originally appeared in June, 2006.