Shrimp Roll Brioche Sandwich (Printer-Friendly Version)
Buttery brioche stuffed with lemony shrimp salad and herbs, making an easy, flavorful summer sandwich.
# Ingredients Needed:
→ Shrimp Salad
01 -
1 pound raw shrimp, peeled and deveined
02 -
6 cups water
03 -
1 tablespoon kosher salt
04 -
1 lemon, sliced
05 -
1 teaspoon whole black peppercorns
06 -
1 bay leaf
→ Salad Mix
07 -
2 tablespoons mayonnaise
08 -
1 tablespoon sour cream
09 -
1 tablespoon fresh lemon juice
10 -
1 celery stalk, finely diced
11 -
2 tablespoons fresh chives, finely chopped
12 -
2 tablespoons fresh parsley, finely chopped
13 -
1/8 teaspoon ground black pepper
14 -
1/4 teaspoon kosher salt, plus more to taste
→ Assembly
15 -
4 brioche hot dog buns
16 -
2 tablespoons unsalted butter, softened
# Step-by-Step Directions:
01 -
Fill a saucepan with water. Stir in kosher salt, add lemon slices, whole black peppercorns, and bay leaf, then bring to a gentle boil.
02 -
Add shrimp to the simmering liquid and poach for 2 to 3 minutes, or until pink and opaque. Avoid overcooking. Use a slotted spoon to transfer shrimp to a plate and let cool to room temperature.
03 -
Dice cooled shrimp into bite-sized pieces for a uniform salad texture.
04 -
Combine mayonnaise, sour cream, lemon juice, diced celery, chives, parsley, ground black pepper, and kosher salt in a medium bowl. Mix well, then fold in diced shrimp until evenly coated.
05 -
Brush inside and outside of brioche buns with softened butter. Toast buns under the broiler or in a skillet until golden brown and crisp on all sides, watching closely to prevent burning.
06 -
Spoon cooled shrimp salad evenly into each toasted bun. Serve immediately while buns are warm.
# Helpful Hints:
01 -
Store shrimp salad in an air-tight container in the refrigerator and fill buns just before serving to prevent soggy bread.
02 -
For best flavor, prepare shrimp fresh and avoid pre-cooked options.
03 -
Dice shrimp to help the salad hold together and fit easily into each bun.