Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 pound fresh shrimp, peeled and deveined
- Salt and pepper, to season
- 3-4 stalks celery, chopped
- Juice of 1 lemon
- Handful of freshly chopped chives
- 1/4 cup mayonnaise
- 4 brioche hot dog buns
Instructions
- Cook the shrimp: In a large skillet, melt the butter over medium-high heat. Add the peeled and deveined shrimp to the skillet and season with salt and pepper. Cook the shrimp for about 2 minutes on one side, then flip and cook for another 2 to 3 minutes until they lose any translucency but are not overcooked to avoid toughness.
- Chill the shrimp: Using a slotted spoon, transfer the cooked shrimp into a large bowl. Cover the bowl tightly with plastic wrap and refrigerate for 20-30 minutes to allow the shrimp to cool and flavors to meld.
- Prepare the filling: Once the shrimp has cooled somewhat, chop them roughly if desired. Add the chopped celery, lemon juice, freshly chopped chives, and mayonnaise to the bowl with the shrimp. Stir everything together gently to coat all the ingredients evenly. Taste and season with additional salt and pepper if needed.
- Assemble the rolls: Spoon the shrimp mixture into the brioche hot dog buns, filling them generously. Optionally, sprinkle paprika on top for color and extra chopped chives for added freshness before serving.
Notes
- Do not overcook shrimp as they can become tough and rubbery.
- Chilling the shrimp before mixing helps to enhance the flavors and keeps the filling fresh.
- Brioche buns add a rich buttery flavor, but you can substitute with other soft rolls if preferred.
- The paprika on top is optional but adds nice color contrast.
- This recipe is best served immediately after assembling.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
