Hot Butter Shrimp Rolls
Hot Butter Shrimp Rolls
Ingredients
For the Hot Butter Shrimp Rolls
- 2 pounds wild caught shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 4 garlic, minced
- 1 tablespoon seafood seasoning
- 1 tablespoon TRUFF Original Hot Sauce, or 2 tablespoons, to taste
- 2 celery stalks, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh dill, chopped
- 1/3 cup mayonnaise
- 1 lemon, zested
- as needed kosher salt, to taste
- as needed black pepper, to taste
- 6 split top brioche buns
- as needed butter lettuce
- as needed dill pickle potato chips, crushed
- as needed TRUFF Hot Butter Glaze
Instructions
- 1
Season the peeled and deveined shrimp with the seafood seasoning.
⏱️ 2 min
- 2
Heat the 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the seasoned shrimp to the skillet and cook until just cooked through, about 2-3 minutes per side, until they turn pink and opaque.
⏱️ 5 min
- 3
Remove the cooked shrimp from the pan and transfer them to a cutting board. Let them cool slightly for about 5 minutes. Once cooled, roughly chop the shrimp into bite-sized pieces.
⏱️ 5 min
- 4
In a large mixing bowl, combine the chopped shrimp with the finely diced celery, chopped parsley, chopped chives, chopped dill, mayonnaise, TRUFF Original Hot Sauce (start with 1 tablespoon and add more to taste), and the zest of 1 lemon. Season with kosher salt and black pepper to taste. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 5
Toast the 6 split top brioche buns. This can be done in a pan with a little butter, on a griddle, or in a toaster until golden brown and warm.
⏱️ 3 min
- 6
To assemble the rolls, layer each toasted brioche bun with a piece of butter lettuce.
⏱️ 2 min
- 7
Pile a generous amount of the prepared shrimp salad onto the butter lettuce in each bun.
⏱️ 2 min
- 8
Top the shrimp salad with a sprinkle of crushed dill pickle potato chips for added crunch. Drizzle the TRUFF Hot Butter Glaze generously over the top of each roll.
⏱️ 1 min
- 9
Serve the Hot Butter Shrimp Rolls immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Hot Butter Shrimp Rolls
For the Hot Butter Shrimp Rolls
- 2 pounds wild caught shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 4 garlic, minced
- 1 tablespoon seafood seasoning
- 1 tablespoon TRUFF Original Hot Sauce, or 2 tablespoons, to taste
- 2 celery stalks, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh dill, chopped
- 1/3 cup mayonnaise
- 1 lemon, zested
- as needed kosher salt, to taste
- as needed black pepper, to taste
- 6 split top brioche buns
- as needed butter lettuce
- as needed dill pickle potato chips, crushed
- as needed TRUFF Hot Butter Glaze
Instructions
- 1
Season the peeled and deveined shrimp with the seafood seasoning.
⏱️ 2 min - 2
Heat the 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the seasoned shrimp to the skillet and cook until just cooked through, about 2-3 minutes per side, until they turn pink and opaque.
⏱️ 5 min - 3
Remove the cooked shrimp from the pan and transfer them to a cutting board. Let them cool slightly for about 5 minutes. Once cooled, roughly chop the shrimp into bite-sized pieces.
⏱️ 5 min - 4
In a large mixing bowl, combine the chopped shrimp with the finely diced celery, chopped parsley, chopped chives, chopped dill, mayonnaise, TRUFF Original Hot Sauce (start with 1 tablespoon and add more to taste), and the zest of 1 lemon. Season with kosher salt and black pepper to taste. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 5
Toast the 6 split top brioche buns. This can be done in a pan with a little butter, on a griddle, or in a toaster until golden brown and warm.
⏱️ 3 min - 6
To assemble the rolls, layer each toasted brioche bun with a piece of butter lettuce.
⏱️ 2 min - 7
Pile a generous amount of the prepared shrimp salad onto the butter lettuce in each bun.
⏱️ 2 min - 8
Top the shrimp salad with a sprinkle of crushed dill pickle potato chips for added crunch. Drizzle the TRUFF Hot Butter Glaze generously over the top of each roll.
⏱️ 1 min - 9
Serve the Hot Butter Shrimp Rolls immediately and enjoy!