# Cold Shrimp Rolls with Celery Salad

A refreshing cold shrimp roll perfect for hot weather, featuring poached shrimp in a flavorful liquid, tossed in a creamy, tangy dressing, and served on a toasted brioche bun with a crisp celery salad.

- Cuisine: Vietnamese
- Category: Salad
- Language: en

## Ingredients

- shrimp
- shallots
- garlic
- black peppercorns
- bay leaves
- white wine
- water
- parsley stems
- mayonnaise
- whole grain mustard
- Calabrian chilies
- lemon zest
- lemon juice
- chives
- salt
- pepper
- brioche buns
- butter
- celery
- celery leaves
- fresh parsley
- oil

## Instructions

1. Chop garlic.
2. Chop shallots.
3. Add chopped garlic and shallots to a pot.
4. Add black peppercorns and bay leaves to the pot.
5. Measure and add white wine to the pot.
6. Measure and add water to the pot.
7. Add parsley stems to the pot.
8. Place the pot on the stove and turn on the heat.
9. Remove the shallots, garlic, herbs, and peppercorns from the liquid using a skimmer once the liquid is flavorful.
10. Add shrimp to the flavorful liquid to poach.
11. Cover the pot with a lid.
12. Remove the cooked shrimp from the pot.
13. Transfer the shrimp to an ice bath to cool and stop cooking.
14. Squeeze mayonnaise into a bowl.
15. Add whole grain mustard to the bowl.
16. Add Calabrian chilies to the bowl.
17. Zest a lemon into the bowl.
18. Squeeze lemon juice into the bowl.
19. Chop chives.
20. Add chopped chives to the bowl.
21. Whisk all ingredients in the bowl to create the dressing.
22. Chop the cold shrimp into bite-sized pieces.
23. Add the chopped shrimp to the bowl with the dressing.
24. Season the shrimp with salt and pepper.
25. Toss the shrimp with the dressing until well combined.
26. Turn on the stove and place a pan on it.
27. Add butter to the pan.
28. Place split-top brioche buns in the pan to toast in the butter.
29. Flip the buns to toast the other side until golden brown.
30. Shave celery using a mandoline.
31. Transfer shaved celery to a bowl.
32. Add celery leaves and parsley to the bowl.
33. Squeeze lemon juice into the celery salad.
34. Season the celery salad with salt and pepper.
35. Drizzle oil into the celery salad.
36. Mix the celery salad ingredients.
37. Fill the toasted brioche buns with the shrimp salad.
38. Top the shrimp rolls with the celery salad.

## Equipment

- cutting board
- knife
- pot
- stove
- measuring cup
- skimmer
- ice bath
- large bowl
- peeler/zester
- whisk
- spatula
- mandoline
- small bowl
- pan

## Tips

- Poach shrimp gently in a flavorful liquid to absorb all the flavors.
- Use just enough mayonnaise to bind the shrimp together, nothing too creamy.
- Toasting brioche buns in butter is essential for a delicious roll.
- Adding a celery salad on top provides a crisp, cold, and crunchy freshness.

## Source

- Original video: https://www.tiktok.com/@haileecatalano/video/7519225072524086559?is_from_webapp=1&sender_device=pc&web_id=7550004359083755022
- Recipe page: https://www.cliprecipe.com/recipe/55af5dbd-c066-40d2-8043-eb5ba0e0cd68
- Extracted: 2025-09-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt