Shrimp Roll
Horseradish, basil, and Dijon mustard take a classic shrimp roll up a notch.
Nutrition Information
- Calories: 221 kcal
- Carbohydrates: 23g
- Protein: 8g
- Potassium: 749mg
- Fiber: 2g
- Sugar: 5g
Ingredients:
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2 quarts water
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1/2 cup dry white wine
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4 (4-inch) thyme sprigs
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2 fresh bay leaves
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1 teaspoon plus 1 teaspoon kosher salt, divided
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1 large lemon, halved
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1 pound medium (41/50 count) unpeeled raw shrimp
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1/3 cup mayonnaise
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1 tablespoon sour cream
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1 1/2 tablespoons prepared horseradish
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1 teaspoon Dijon mustard
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6 tablespoons freshly grated horseradish root (from 1 [8-inch] piece), divided
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2 tablespoons chopped fresh basil, plus more torn leaves for garnish
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3 small celery stalks, thinly sliced on an angle, plus leaves for garnish
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1/4 teaspoon freshly ground black pepper
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1 tablespoon unsalted butter
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4 top-split brioche hot dog buns
Instructions:
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Fill a large bowl with ice water, set aside. Combine water, white wine, thyme, bay leaves, and 1 tablespoon salt in a large pot. Squeeze 1 tablespoon lemon juice into a large bowl. Squeeze the remaining lemon juice into the wine mixture in pot, and add the lemon halves. Bring to a simmer over medium.
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Once water mixture is simmering, reduce heat to medium-low. Add shrimp; cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer shrimp to prepared ice bath using a slotted spoon or spider. Let cool completely in ice bath, about 5 minutes. Peel and devein shrimp, discard shells. Cut shrimp into 1/2-inch pieces (about 2 cups total).
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Whisk together mayonnaise, sour cream, prepared horseradish, Dijon mustard, and 2 tablespoons fresh horseradish, and 1 teaspoon salt into the large bowl with the lemon juice. Fold in celery, prepared shrimp, basil, and black pepper; season with additional salt to taste.
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Melt butter in a large skillet over medium. Toast buns, split side-down, until golden brown, 30 to 60 seconds. Flip and toast until golden brown and warmed through, 30 to 60 seconds. Using a slotted spoon, scoop 1/2 cup shrimp salad mixture into each roll. Top each stuffed roll with 1 tablespoon freshly grated horseradish. Garnish with celery leaves and torn basil leaves. Serve immediately.
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