This foolproof dish is simple to prepare in large amounts for easy summer entertaining that everyone will enjoy.
Chef Chuck Hughes has a recipe for Arctic Shrimp Rolls with rémoulade, shredded lettuce, and brown butter that are overflowing with flavour! Making your own brown butter will take this dish over the top by adding a salty, nutty flavour that will melt-in-your-mouth. Using fresh shrimp, or another fish of your choice, will pair perfectly with the rémoulade, making this recipe versatile and customizable for every crowd you’ll be hosting this summer.
INGREDIENTS
- 12 King’s Hawaiian Original Hawaiian Sweet Rolls
- 1 pound cooked Nordic shrimp (any mini shrimp will do)
- 1/2 cup rémoulade sauce
- 1 1/2 cups shredded iceberg lettuce
- 1/4 cup butter, slightly warm and browned
Rémoulade Sauce
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 tbsp finely diced capers
- 1 tbsp finely diced gherkins
- 1 lemon zested and juiced
- 1 tbsp chopped fresh dill
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
METHOD
Make the Brown Butter
In a small saucepot, add ¼ cup butter and place on medium heat. Once the butter has fully melted and begins to foam, stir continuously with a wooden spoon until it smells nutty and is light brown in colour. Remove from the heat and set aside.
Make the Rémoulade Sauce
In a medium bowl, add all the ingredients and mix until fully combined.
Make the Shrimp Rolls
- In a medium bowl, add the shrimp and the rémoulade sauce and gently stir until everything is combined. Set aside.
- Carefully slice the King’s Hawaiian Rolls in half and place the bottoms on a serving plate. Add a bit of the shrimp mixture on each bottom, then spoon some brown butter on top of the shrimp. Add a bit of iceberg lettuce to each one, put the tops on and serve.