Arctic shrimp rolls
Soft and fluffy bread pairs perfectly with fresh shrimp for a dish that will wow your crowd this summer.
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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
Instructions
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.