Burgers & sandwiches , Lunches , Fishes & seafood , Main dishes

Spicy shrimps roll

Name: Spicy shrimps roll
Prep time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Québécoise
Ingredients: 500 g nordic cooked shrimps, thawed and shell removed; 3 small radishes, cut in half then sliced very finely + a little to garnish; 2 small green onions, sliced thin + a little to garnish; 2 celery stalks, thinly sliced; 2 tablespoons fresh dill, finely chopped; 2 tablespoons fresh parsley, finely chopped; 4 tablespoons mayonnaise; 1/2 teaspoon paprika tea; 1/2 teaspoon chili pepper powder; 1 teaspoon Dijon mustard; Salt and freshly ground pepper; 6 small sandwich buns open in half lengthwise, buttered; Classic salted chips

Preparation 35 min
Servings 6
Freezing I do not suggest

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Ingredients
Preparation
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I love all the rolls! Especially with plenty of shrimp and spices and butter and white wine … Summer is not over so let’s enjoy it now!

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Ingredients

500 g nordic cooked shrimps, thawed and shell removed
3 small radishes, cut in half then sliced very finely + a little to garnish
2 small green onions, sliced thin + a little to garnish
2 celery stalks, thinly sliced
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
4 tablespoons mayonnaise
1/2 teaspoon paprika tea
1/2 teaspoon chili pepper powder
1 teaspoon Dijon mustard
Salt and freshly ground pepper
6 small sandwich buns open in half lengthwise, buttered
Classic salted chips

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Preparation

In a large bowl, add shrimp, radishes, shallots, dill, parsley, mayonnaise, paprika, chipotle pepper and Dijon mustard. Season with salt and pepper and mix well. Reserve in the fridge.
In a skillet heated on medium heat, toast the buns about 2 minutes on each side, to color.
Fill the buns with the shrimp mix and garnish with radish slices and green onions. Add chips on top and serve immediately!

Our sommeliers suggest

Yalumba The Y Series Viognier

South Australia, Australia

A guédille is soft bread, shrimp and a mayo that climbs a little into the nose. The Yalumba The Y Series Viognier from South Australia leans toward peach and apricot, typical of the grape, with a roundness that welcomes spice. The white softens the heat and lets the shrimp stay sweet. Serve it cold, keep napkins within reach. See the product

IPA Session Every Day, La Chouape, 3.8%

Buttery toasted bread and a spiked mayo call for something dry. This session IPA brings grapefruit, orange and mango that go after the chili and the dill, without ever covering the shrimp. Low alcohol, lots of aroma: it's the format of a lunch by the water. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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