Directions
- 1Chop the shrimp into smaller pieces.
- 2In a hot pan, melt butter with a little neutral oil.
- 3Add the chopped shrimp to the pan and cook for about two minutes.
- 4Season the shrimp with a tiny pinch of salt, pepper, and Old Bay seasoning.
- 5Transfer the cooked shrimp into a bowl and let it cool.
- 6In a bowl, mix the cooled shrimp with mayonnaise, Dijon mustard, smoked paprika, lemon juice, diced celery, diced jalapeño, parsley, and dill.
- 7Butter a flat surface and toast the Hawaiian rolls until golden brown on both sides.
- 8Make a small cut at the top of each roll to create a lobster roll cut.
- 9Fill the rolls with the shrimp salad mixture.
Ingredients
- 0.5 pound raw, peeled and deveined shrimp, no tail on
- 1 tablespoon butter
- 1 tablespoon neutral oil
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon Old Bay seasoning
- 2 tablespoons mayonnaise
- 0.5 teaspoon Dijon mustard
- 0.25 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 2 tablespoons diced celery
- 1 tablespoon diced jalapeño, seeded
- 1 tablespoon parsley
- 1 tablespoon fresh chopped dill
- 4 Hawaiian rolls
Equipment
knifecutting boardsmall bowlfrying panspatulaburnerlemonspoon
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